This delectable light soup delivers the classic flavors of Chicken Marsala in a bowl.

Serves: 6

Ingredients:

• 3 T. extra virgin olive oil
• 8 oz. white mushrooms, sliced
• Sea salt and black pepper, to taste
• 4 green onions, ends removed and chopped thin, white and green parts separated
• 2/3 c. dry Marsala wine
• 6 c. chicken stock
  3 c. rotisserie chicken, shredded

Instructions:

1. Heat a heavy soup pot or Dutch oven over medium-high heat.
2. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, approximately 6-7 minutes.
3. Season with salt and pepper, to taste.
4. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
5. Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
6. Add chicken stock and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.
7. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.