Mushrooms. Morel, oyster, shiitake, maitake, enoki, chanterelle…no matter the type of mushroom, I love them. Well, I expect I would. There are actually over 14,000 species of mushrooms, only about half of which are okay to eat. Earthy, hearty, even meaty…they are the steak of the vegetable world. I had a large container of my favorite workhorse mushroom, creminis, in the fridge and was in the mood for some soup. Creminis are actually immature Portobello mushrooms, and often found as Baby Bellas. I browsed the web for some mushroom soup ideas and found a few chicken and mushroom recipes that looked good. One called for dry sherry, and that’s when it hit me: Chicken Marsala Soup!
This recipe has all things Chicken Marsala in a hearty, comforting soup; chicken, marsala, mushrooms, garlic, butter, pasta, and spinach for some color! I use organic chicken bone broth here, but you can substitute chicken broth or stock. I prefer bone broth for soups for the simple reason that it has more flavor, as it simmers for a very long time. As a bonus, it has more gut-healing gelatin and anti-inflammatory nutrients.
Additional note about mushrooms. They have a high water content, and when you cook them, they will release juices. They are also porous, so I recommend not washing mushrooms. If they have dirt on them, take a damp cloth and wipe them off.
4 Tbsp Kerrygold butter, divided
1 pound cremini mushrooms, sliced
1 small white onion, diced
4 cloves garlic, minced
4 tablespoons Wondra flour
2/3 cup Marsala wine, divided
6 cups organic bone broth
2 cups shredded cooked chicken (rotisserie chicken is great)
2 sprigs fresh thyme (or 1 tsp dried thyme)
4 ounces uncooked dry pasta, your choice of shape (I used egg noodles in this version)
1 cup heavy cream
2 large handfuls fresh baby spinach
Couple of shakes of Maggi Seasoning Sauce (optional)
Kosher salt and freshly-cracked black pepper to taste
Top with shaved Parmesan cheese and fresh lemon wedges.
Serve with fresh, crusty Italian bread.
Melt half of the butter in a stockpot over medium heat. Add the mushrooms, and sauté for 5-6 minutes until softened and browned. Transfer mushrooms to a separate bowl and set aside.
Add the remaining 2 tablespoons butter to the stockpot along with the diced onion. Sauté for 5 minutes, until the onion is soft and translucent. Add the garlic and sauté for 1 more minute, stirring until fragrant. Sprinkle the Wondra flour on the onion and garlic mixture and stir until completely combined.
Grab the good stuff – the Marsala – and add 1/3 cup to the stockpot. Deglaze the stockpot, using a wooden spoon to free any of those delicious brown bits that have stuck to the bottom. Add the remaining 1/3 cup of Marsala wine, chicken bone broth, shredded chicken, fresh or dried thyme, and stir to combine. Continue cooking until the soup reaches a simmer. Do not let it boil or it will burn off all the Marsala.
Reduce heat to medium and add the dry pasta. Continue cooking for 8-10 minutes, stirring periodically, until the pasta is al dente. Add the cooked mushrooms back to the stockpot, along with the heavy cream and baby spinach. Stir until they are completely combined, and the spinach begins to wilt. Taste the soup and season with a few generous pinches of salt and pepper. Give the Maggi Seasoning Sauce a couple of shakes into the pot and remove the thyme sprigs if using fresh thyme. Bring back to just a simmer; do not boil. Move the stockpot off the heat.
Note: If at some point, you brought the soup to a boil for a few minutes you can bring back that true Marsala taste at the end by adding a splash with your seasonings.
Ladle into bowls, and hit each bowl with a squeeze of lemon. Top with Parmesan cheese and fresh lemon wedges; crusty, Italian bread on the side.