Ingredients

The following ingredients have 8 Servings
  • 1.5 pounds Chicken Breasts Boneless/Skinless
  • 3 ounces Prosciutto
  • 5 Tablespoons Fresh Water
  • 2 teaspoons Extra Virgin Olive Oil
  • 4 Tablespoons Butter
  • 1 pound Cremini Mushrooms
  • 1/2 pound Fancy Mushrooms ((such as King Trumpet, Enoki, Morels, Porcini, Chanterelle))
  • 3 large Shallots (chopped)
  • 2 cloves Fresh Garlic (sliced)
  • 3/4 cup Dry Marsala Wine
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/8 teaspoon Ground Marjoram
  • 4 cups Fresh Water
  • 5 teaspoons Better than Bouillon Chicken Base
  • 2 sprigs Fresh Thyme
  • 1 Tablespoon Potato Starch ((do not use if following keto/low carb))
  • OR
  • 1/2 teaspoon Xanthan Gum ((for keto/low carb))
  • Asiago or Parmigiano-Reggiano cheese (freshly shaved)
  • Crisp Prosciutto
  • Fresh Flat Leaf Parsley

Instruction

  • Mix together 4 cups water and 5 heaping teaspoons of Roasted Chicken Base. Set aside.
  • Place Prosciutto and 5 Tablespoons water into a cooking pot. Select Sauté/Browning and cook until water has almost evaporated. Add 2 teaspoons olive oil. Use a spatula to break up Prosciutto and cook until crisp, approximately 6 minutes. Be careful not to let the Prosciutto burn.
  • Remove prosciutto to a plate lined with a paper towel. Chop with a sharp knife when cool and set aside.
  • Add butter and swirl it around to melt. Add shallots and mushrooms and cook until shallots are soft and liquid has evaporated. Add ½ cup marsala and garlic and sauté for about five minutes. Add the rest of the marsala, salt, marjoram, and pepper and bring to a simmer.
  • Mix in chicken broth. Place chicken into the pot and add thyme.
  • Lock on the lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 3 minutes.
  • When beep sounds, wait 10 minutes and then release pressure.
  • Remove lid, discard thyme twigs and remove chicken to a cutting board. Remove ½ cup of liquid and add potato starch (or xanthan gum if making this keto) or . Whisk to form a slurry. Pour slurry into soup and mix.
  • Use an immersion blender and blend until soup is smooth. Cut chicken into chunks and return to soup.
  • Ladle into bowls and top with shaved asiago cheese and crumbled prosciutto.  Garnish with parsley.