Mushroom Soup With Marsala - cooking recipe

Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons unsalted butter
2 large shallots, chopped
2 garlic cloves, minced
1 lb button mushroom, thinly sliced
4 cups beef broth (homemade or canned)
3 cups water
2 sprigs fresh thyme (or 1/2 t. dried)
2 tablespoons tomato paste
1/2 cup dry marsala wine or 1/2 cup sherry wine
3/4 cup heavy cream
salt
fresh ground black pepper
1/2 cup freshly grated parmigiano-reggiano cheese

Preparation

Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
Lift the porcini out of the water and squeeze them to extract more liquid.
If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
Set the soaking liquid aside; chop the porcini.
In a skillet, melt the butter over medium heat.
Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
Just before serving, stir in the wine and cream; add salt and pepper to taste.
Ladle the soup into bowls, sprinkle with cheese and serve.