Brown Butter Mushrooms Soup
A delicious, easy, nutritious soup to make this Fall/Winter: a soup made with your favorite mushrooms, brown butter, and the flavor of Marsala wine.
creamy, Marsala, Mushrooms, Onion, Oregano, Potatoes, Soup, Thyme
Butter (to make brown butter)
Mixed mushrooms (I've used portobello, cremini and King trumpet mushrooms)
Flour or cornstarch
Thyme and oregano
Broth (I've used homemade shiitake stock, unsalted)
Goat cheese (optional)
First make brown butter: into a pot, let the butter melt at medium low heat, and keep stirring until it turns golden brown.
Transfer the brown butter into a dutch oven pan.
Mince onion and grate the potato. Then turn on the heat and add both to the brown butter, stir. Let cook for about 2-3 minutes.
Add marsala wine to deglaze the bottom of the pan ("scrape" with a wooden spoon).
Add chopped mushrooms and cook for 5 minutes. Stir every once in a while.
Add flour, salt, oregano and thyme then stir again. Immediately add broth, milk and stir once again.
Let cook for about 15-20 minutes or until creamy.
After that, use an immersion blender and blend to get the cream of mushrooms soup. Serve warm.
© Roberta Dall'Alba - Healthy Little Cravings