Mushroom Soup With Marsala Recipes

MUSHROOM MARSALA WITH BARLEY

This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 4h35m

Yield 6 servings.

Number Of Ingredients 12

Mushroom Marsala with Barley image

Steps:

In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks
1 cup thinly sliced shallots
3 tablespoons olive oil
1/2 teaspoon minced fresh thyme
3/4 cup Marsala wine, divided
3 tablespoons reduced-fat sour cream
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 cup crumbled goat cheese
1/4 cup minced fresh parsley
2-1/2 cups cooked barley

CHICKEN MARSALA AND MUSHROOMS

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

Provided by Molly O'Neill

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Chicken Marsala and Mushrooms image

Steps:

Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)