Photos: Phred Churchill 2009
- Preparation time:
- 20–25 minutes (if using a food processor)
- Cooking time:
- 55 minutes–1 hour
- Total time:
- About 2 hours
- Serves:
- 10
- 6 large garlic cloves , thinly sliced
- 2 large Spanish onions, thinly sliced
- ½ cup fresh Italian parsley, chopped
- 1⁄3 cup fresh sage, chopped
- 1⁄3 cup fresh marjoram leaves
- ¼ cup fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- ½ cup extra virgin olive oil
- 1 cup dry white wine
- ½ cup Marsala
- 12 cups chicken stock
- 1 ounce dry Porcini mushrooms, rinsed to remove grit
- 4 cups oyster mushrooms, root end removed (approximately 1 pound)
- 4 cups Portobello mushroom caps, sliced (approximately 12 ounces)
- 4 cups Shiitake mushrooms, sliced (approximately 1 pound)
- In an 8–quart stockpot, heat extra virgin olive oil. Add garlic, onions, chopped sage, marjoram, thyme, rosemary, parsley, pepper and salt. Sauté ingredients on medium heat until onions become translucent.
- Add dry white wine, Marsala, and chicken stock. Bring to a boil. Add dried Porcini mushrooms. Reduce heat to simmer.
- Clean mushrooms by removing dirty stems. Slice Portobello and Shiitake mushrooms into ¼ inch slices.
- Add all of the mushrooms to the simmering broth. Let soup simmer on medium heat for 45 minutes to an hour. Add additional salt and pepper to taste.
Recipe by: Jacqueline Boisse 2009