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Ingredients
- 6 Tbsp olive oil
- 12 shallots– cleaned and sliced lengthwise
- 4 cups of Portabella mushrooms– cut into 1/2 inch chunks (2 average size mushrooms)
- 1 cup Marsala wine
- 4 cups chicken or vegetable stock
- 4 tsp of fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 cups grated smoked Gouda cheese
- 2 cups wholegrain croutons
Instructions
In a large soup pot, sauté the shallots and mushrooms in the olive oil over medium heat until the shallots caramelize. Add the wine and cook for 5 minutes. Add the stock, thyme, and bay leaves and simmer for 10 minutes. Remove the bay leaves. Serve in 4 large bowls with 1/4 of the cheese and croutons as a topping in each bowl.
