Ingredients
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12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini (baby bella) mushrooms
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5 cups low-sodium chicken or vegetable broth, or as needed
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2 tablespoons extra-virgin olive oil, plus more for garnish
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1 medium carrot, finely chopped
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1 stalk celery, finely chopped
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1 small onion, finely chopped
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1 tablespoon finely chopped garlic
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¼ cup Marsala (see Tip)
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1 cup diced peeled potato
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1 ½ teaspoons finely chopped fresh thyme
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1 ½ teaspoons kosher salt
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⅛ teaspoon crushed red pepper, or to taste
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Freshly ground pepper to taste
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¼ cup coarsely chopped flat-leaf parsley
Directions
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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.)
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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.
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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.
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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.
Nutrition Facts (per serving)
108 | Calories |
5g | Fat |
11g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size 3/4 cup | |
Calories 108 | |
% Daily Value * | |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 5g | 10% |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Vitamin A 1474IU | 29% |
Vitamin C 6mg | 6% |
Folate 14mcg | 3% |
Sodium 427mg | 19% |
Calcium 38mg | 3% |
Iron 6mg | 32% |
Magnesium 18mg | 4% |
Potassium 443mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.