chicken marsala soup

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  • add   salt/pepper to taste
  • add   11/2cups of grated parmesan
  • add   3/4 stick of butter,sliced
  • add   2 tablespoon cooking oil
  • add   2 10oz. packages of baby portabello musrooms sliced
  • add   1/2 cup julienned fresh basil
  • add   3 boneless chicken breasts cut into cubes
  • add   4 cups sweet marsala wine
  • add   2 cups julienned sundried tomatoes
  • add   2 cups roasted garlic
  • add   2 quarts heavy cream
  • add   2 quarts chicken stock


  1. In a 6 quart saucepan add cooking oil,garlic,sundried tomatoes,basil,chicken and 1 quart of the chicken stock and allow to cook. When chicken is cooked,add butter and mushrooms. When butter has melted add cream and wine,bring to boil and add remaining chicken stock and 1 cup of the parmesan cheese. Cook on medium heat for 10-15 minutes,stir,salt/pepper to taste. Serve into 4 soup bowls and garnish with remaining parmesan.