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    Wild Mushroom and Marsala Soup

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    Wild Mushroom and Marsala Soup

    • Vegetarian

    Serves: 4

    Ingredients

    • 100ml double cream
    • 100g butter
    • 6 sticks sliced celery
    • 3 finely chopped shallots
    • Half a chopped onion
    • 3 crushed garlic cloves
    • 450g mixed wild mushrooms
    • 100ml white wine
    • 100ml Marsala wine
    • 1 litre chicken or vegetable stock

    Method

    1. Melt 100g butter in a saucepan over a medium heat. Add 6 sticks sliced celery, 3 finely chopped shallots, half a chopped onion and 3 crushed garlic cloves and sauté for about 15 minutes, till the onion is translucent.
    2. Add 100ml white wine and 100ml Marsala wine. Boil for about 15 minutes, until the liquid is reduced to a glaze. Pour in 1 litre chicken or vegetable stock and bring to the boil. Reduce heat and simmer for 10 minutes or so, till the mushrooms are tender.
    3. Stir in 100ml double cream. Season. Purée the soup in batches in a blender, return it to the pan to heat through, then it ladle into bowls. Alternatively, you can omit the puréeing stage and serve it with its chunks intact.

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