Mushroom soup à la tango-mango
Do you remember that beautiful pizza I made several days ago that was topped with gorgeous, exotic mushrooms? After I made the pizza I still had Oyster mushrooms, Shiitakes, a couple of Trumpet Royales, a few Alba and Brown clamshells and some creminis left over. I needed to use them up in something, so I decided on mushroom soup. The recipe’s my own and I am really glad I wrote down the ingredients and measurements as I went along because I’ll definitely be making it again.
The only thing kind of bugging me is the picture. Some foods like chocolate cake, honey drizzling from a spoon, sprinkles on frosting and puff pastry with all its flakey layers are easy to photograph. Mushroom soup? Eh, not so much. The cheesy bread topped with sliced tomatoes kept trying to steal the show. But without the bread, the picture would have been boring. You’ll have to take my word for it that the soup is delicious. This recipe makes 4 (1 cup) servings.
- 2 tablespoons butter
- I small onion, chopped
- 1 1/4 pounds assorted mushrooms, sliced or chopped
- 1/4 cup Marsala wine
- 1 tablespoon flour
- small sprig of fresh thyme, leaves stripped from stem
- 2 cups chicken broth
- 1 cup half and half
- Kosher salt
Melt butter in a large sauce pan or saucier pan over medium-high heat. Add chopped onions and cook until onions become golden and translucent, about 7 minutes. Add mushrooms and stirring frequently, cook until mushrooms have released their liquid and liquid has evaporated. Deglaze the pan with the wine. Let wine cook until it’s almost evaporated. Add 1 tablespoon Wondra flour and stir to coat mushrooms. Add the thyme and chicken broth and let soup simmer for 10 minutes on low heat. Add half and half and heat through. Check for seasonings and add pepper and salt to taste.