Sarello’s Signature Wild Mushroom Soup

Serves: 4 to 6

½ yellow onion
2 large garlic cloves
2 oz. unsalted butter
1 cup Shiitake mushrooms
1 cup Button mushrooms
1 cup Crimini mushrooms
2 oz.Marsala wine
1 qt. chicken stock
2 tablespoons roux
½ cup heavy cream
Salt and pepper to taste

Using a large stockpot, sweat onion and garlic with butter over medium heat until onions are translucent.  Add Shiitake, Button and Crimini mushrooms and sweat them for approx. 2 minutes, then add the Marsala wine and cook for another two minutes, still over medium heat.  Add chicken stock, increase heat and bring mixture to a gentle boil for approx. 30 minutes.

Reduce to medium heat and add the roux, cooking for approx. 5 minutes.  Using a handheld mixer if available, puree the entire mixture in the stock pot.  (If a handheld mixer is not available, transfer mixture to a food processor or blender, then back to the stock pot once pureed.)

Once mixture is pureed, add the heavy cream while stirring, then strain the soup through a wire strainer.  Your soup is ready to serve.

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