Marsala Mushroom Soup Recipe

Green Valley Grill’s soups are second to none. Below is the recipe for one of our favorite daily soups.  Also, be sure to check out more GVG recipes and our latest seasonal menu.

1 cup ½ in Onions diced

¼ cup Garlic minced

l ¼ cup Extra virgin olive oi

1 quart Heavy cream

2 quarts Beef stock

4 quarts Marsala wine

2 tbls  Rosemary freshly chopped

2tbls Thyme freshly chopped

1 cup ½ in Carrots diced

1 cup ½ in Celery diced

6 cups Mushrooms sliced

1 tbls Ground coriander

1/4tsp Red pepper crushed

Cornstarch to thicken

Water as needed

In a stock pot on the stove set to medium high heat your EVOO to a sizzle. Add in your Carrots and cook for about 5-8 minutes until they have some color and have softened. Add in your celery and onions and cook until the onions have become translucent. Add your garlic mix and cook for about a minute before adding your marsala wine. Reduce this by half and add your spices as well as your stock, mushrooms, and heavy cream. Turn the heat down to medium and reduce the soup until it has slightly thickened.

Combine about 2 tbls of cornstarch with 1 tbls of cold water and mix. Add this to the pot and whisk it while pouring. Return the soup to a boil. Once it boils check for thickness. Repeat cornstarch step if you would like it to be thicker.

Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.