Marsala Chicken Soup


2 tbs. extra virgin olive oil
1 tbs. butter
8 oz. white or cremini mushrooms, sliced
Sea salt and black pepper, to taste
2 oz. prosciutto, cut into thin strips (optional)
4 green onions, ends removed and chopped thin, white and green parts separated
2/3 cup dry Marsala wine
6 cup chicken stock
3 cup cooked chicken, shredded


Heat a large pot over medium-high heat. Add olive oil and butter. When butter is melted add the sliced mushrooms and cook, without stirring, until mushrooms stop releasing juices. Then, stir occasionally and continue cooking until mushrooms are lightly browned; around five to six minutes. Season with salt and pepper, to taste.

If using prosciutto, add it to the mushrooms along with the white parts of the onion and cook for one to two minutes while stirring occasionally.

If not using the prosciutto, add the white parts of onion to the pan and cook for 1-2 minutes, stirring occasionally.

Increase the heat to high and add the dry Marsala wine. Cook around 4 to 5 minutes until the wine has reduced to 1/3 its amount.

Add chicken stock and shredded chicken and bring to a boil. Reduce heat to medium-low. Simmer until heated through, approximately 4-5 minutes.

Remove from heat and ladle into individual soup bowls. Garnish with the reserved green onion ends and serve immediately.

Serves six.

© 2018 by Eric Troy and CulinaryLore. All Rights Reserved. Please contact for permissions.