Serves/Makes: 4 | Difficulty Level: 3
| Ready In: 30-60 minutes
Ingredients:
2 tablespoons butter
2/3 medium onion, diced
2/3 small carrot, diced
1 1/3 ribs celery, diced
4 cloves fresh garlic, minced
1/2 cup flour
1 cup Marsala wine (divided)
1/3 gallon chicken stock (divided),
about
2/3 tablespoon finely chopped fresh
thyme
Salt to taste
0.167 teaspoon cayenne pepper
2 cups sliced mushrooms
2/3 cup cooked wild rice
***Crisp leeks:***
2/3 medium leek
2 cups vegetable oil
2/3 cup flour
2/3 tablespoon salt
2/3 teaspoon black pepper
1/3 teaspoon granulated garlic
1/3 teaspoon onion powder
Directions:
In a large soup pot, melt butter. Add
onion, carrot, celery and
garlic. Saute over high heat until
tender, 3 to 5 minutes. Gradually
add flour to make a light roux; let
cook 5 minutes. Push roux and
vegetables to one side of the pan and
add 1 cup of the Marsala.
Over medium heat let Marsala reduce to
about one-fourth of original
volume. This will take about 5
minutes.
Add half of the stock and the thyme.
Season with salt. Add cayenne
pepper. Bring to a simmer. Reduce
until mixture thickens enough to
coat the back of a spoon. Strain and
discard vegetables. Add
mushrooms, rice and remaining Marsala
wine. Return to a slow simmer.
Add remaining stock as needed to
adjust consistency. Soup should be
thick enough to coat the back of a
spoon. Adjust seasonings if
necessary. Top each serving with a
portion of crisp leeks.
Crisp leeks:
Clean leek, removing green top and
root portion of bottom with a
knife. Cut leek into 2- to 3-inch
sections. Cut each section in half
lengthwise. With flat part of leek
facing down, cut leek lengthwise
into thin julienne strips.
Wash in cold water and shake off
excess moisture.
Heat vegetable oil in saucepan to 350
degrees. Combine flour and
seasonings until well mixed.
Dredge leeks in flour mixture and
shake off excess flour. Fry leeks in
hot oil 2 to 4 minutes until crisp.
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