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Photo: Photographer / Victor Protasio, Food Stylist / Karen Rankin, Prop Stylist / Kay Clarke
Active Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
5cupslow-sodium chicken or vegetable broth, or as needed
2tablespoonsextra-virgin olive oil, plus more for garnish
1medium carrot, finely chopped
1 stalk celery, finely chopped
1small onion, finely chopped
1tablespoonfinely chopped garlic
¼cupMarsala (see Tip)
1cupdiced peeled potato
1 ½teaspoonsfinely chopped fresh thyme
1 ½teaspoonskosher salt
⅛teaspooncrushed red pepper, or to taste
Freshly ground pepper to taste
¼cupcoarsely chopped flat-leaf parsley
DirectionsIf using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. 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 carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. 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. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.TipsTip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. 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.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. 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 carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. 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. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.TipsTip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. 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.
If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. 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 carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.
Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. 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. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.
Tips
Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. 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.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)108Calories5gFat11gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
