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Experience Michiana

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Elaine Hovenkamp

Aired on December 02, 2014

Recipe: Shallot Soup

December 19, 2014


  • 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


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.

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