Ingredients:
½ yellow onion, diced
2 large garlic cloves, chopped
4 tablespoons (1/2 stick) unsalted butter
1 cup Shiitake mushrooms
1 cup Button mushrooms
1 cup Crimini mushrooms
2 ounces sweet Marsala wine
1 quart chicken stock
2 tablespoons roux
½ cup heavy cream
salt and pepper to taste

Directions:
Using a large stockpot, sweat the onion and garlic with butter over medium heat until onions are translucent.

Add Shiitake, Button and Crimini mushrooms and sweat them for approximately 2 minutes, then add the Marsala wine and continue cooking over medium heat for another two minutes. Add chicken stock, increase heat and bring mixture to a gentle boil for approximately 30 minutes.

Reduce to medium heat and add the roux, cooking for approx. 5 minutes. Use a handheld immersion blender to puree the entire mixture in the stock pot, or transfer to a food processor or liquid blender, and then back to the pot.

Once the mixture is pureed add the heavy cream while stirring, then strain the soup through a wire strainer to ensure a smooth consistency. Transfer to serving bowls and garnish with fresh mushrooms. Serve and enjoy.

Tony’s Tips:

• For a gluten-free version simply omit the roux, add an extra half-cup of mushrooms and reduce the chicken stock or liquid by a half cup.
• If a sweet Marsala wine isn’t available, use dry Marsala, Madeira or any type of Sherry. However, do not use a port or red wine as these will overpower the soup.
• A blend of at least three mushrooms is advised for better flavor, but feel free to change the variety based on what’s in season and available at your local market.