Wild Mushroom Soup
You can also substitute the wild mushrooms for dried porcini and white mushrooms. To dry them, we slice the mushrooms and bake them on a cookie sheet in a 200˚ oven for about 3 hours. Combine 10 ounces of dried mushrooms soaked in 1/2 cup warm chicken broth for 30 minutes with 5 cups sliced white mushrooms.
2 tablespoons olive oil
1 cup onion, minced (about 1/2 a large onion)
1 lb. wild mushrooms, sliced (about 6 cups)
Salt and freshly ground black pepper
1/3 cup marsala or other sweet wine
1 tablespoon flour
3 cups chicken broth
2 sprigs fresh thyme
2 tablespoons mascarpone cheese (or sour cream)
Chopped fresh thyme for garnish
Melt the olive oil in a heavy soup pot over a medium heat. Add the onions and cook them until they are soft, about 3 minutes. Add the mushrooms and sauté them until they give up their liquid, about 10 - 15 minutes. Add the marsala wine, cover, and bring to a boil. Remove the cover and allow the wine to cook out, about 3 - 5 minutes. Stir the flour into the mushrooms mixture. Add the chicken broth and thyme. Bring the soup to a boil, then turn down the heat and simmer it for 20 minutes.
Remove about half of the mushrooms and grind them in a food processor. Return the ground mushrooms to the soup and combine.
To serve, stir a tablespoon of mascarpone into each bowl of soup and garnish with chopped thyme.