There's just something about a good mushroom soup.
Yield: 7 servings
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 4 large portobello mushroom caps, chopped
- 5 sprigs thyme
- 5 sprigs parsley
- 1/4 cup dry Marsala wine
- 3/4 cup dried porcini mushrooms, rinsed
- 1 teaspoon black peppercorns
- Kosher salt
- 16 ounces mushroom or cheese tortelloni
- Shredded parmesan cheese, for topping
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
- Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
- Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
- Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.
Recipe courtesy of Food Network Magazine