Marsala and Mushrooms are a match made in heaven. If you’ve ever tasted the iconic Italian- American dish Chicken Marsala, you know that the rich mushroom-marsala sauce is too delicious to leave even a drop on the plate. Marsala is a fortified wine with notes of vanilla and dried fruit, lending a sweet and nutty flavor to a dish. When paired with the earthy umami of mushrooms, the combination is simply meant to be. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
Amongst the various soups, we tried we especially loved the fish soup, cabbage soup, and earthy mushroom soup. I have been on a mission since to recreate those flavors and this soup after testing for months is now perfected and ready to be shared with you! Mushroom Soup is as perfect for a holiday menu as it is for a quick weeknight dinner. The recipe is super quick and easy so once you have the ingredients it takes no time in the Instant Pot. It’s also vegetarian so keep this recipe in mind for your next dinner party. You can serve a small portion of this soup as an elegant starter for a special occasion or holiday meal.
Variations
Marsala Wine - This wine is readily available in most US grocery stores and I would highly recommend you try the recipe with it. If you have any other dry red or white wines you can use that instead. And If you prefer to not use wine, simply leave it out. Texture - I use thinly sliced mushrooms in this recipe and then use an immersion blender to partially blend the soup once it is cooked. You skip the blending step or you can completely blend the soup for a smoother texture. Vegan Mushroom Soup - Skip the butter and use your favorite dairy-free cream. For homemade dairy-free creamer, blend cashews soaked in warm water to make a smooth paste and add it to the soup.
