This creamlessbut creamymushroom soup recipe showcases the savory flavor of fresh morel mushrooms.
Serve with crusty garlic bread.
Drain and repeat to remove all the dirt.
Photo: Photographer / Victor Protasio, Food Stylist / Karen Rankin, Prop Stylist / Kay Clarke
Gently but thoroughly pat dry, then coarsely chop.
(If using dried morels, soak in 2 cups warm water for 30 minutes.
Strain in a cheesecloth-lined sieve and reserve the soaking liquid.
Add enough broth to the soaking liquid to equal 5 cups.
Coarsely chop the morels and creminis.)
Heat oil in a large pot over medium heat.
Add garlic and cook, stirring frequently, for 30 seconds.
Add Marsala and cook for 1 minute more.
Bring to a boil.
Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
Puree the soup with an immersion blender or in a regular blender or food processor.
Serve the soup garnished with parsley and a drizzle of oil, if desired.
Don’t use the cooking Marsala sold in many supermarkets–it can be surprisingly high in sodium.
Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store.
An opened bottle can be stored in a cool, dry place for months.
To make ahead: Cover and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
