This creamless--but creamy--mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least one ounce dried mushrooms to keep the luscious flavor in this healthy soup. Serve with crusty garlic bread.
Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
To make ahead: Cover and refrigerate for up to 3 days.
Serving Size: 3/4 cup
108 calories; protein 5g; carbohydrates 11.2g; dietary fiber 2.1g; sugars 2g; fat 4.7g; saturated fat 0.8g; vitamin a iu 1473.9IU; vitamin c 5.8mg; folate 13.5mcg; calcium 38.4mg; iron 5.8mg; magnesium 18.1mg; potassium 443.1mg; sodium 426.5mg; thiamin 0.1mg.