February 21, 2005

Wild Mush Soup Query

I have a Food Question:
Can I use Marsala wine instead of Madeira Wine in the Wild Mushroom Soup that I'm making tonight? Does anyone know what the big flavor difference would be? I'm wondering if I could just leave it out... The recipe only calls for 1/4 cup.

I don't want to go out and buy a whole bottle of Madeira if don't have too. I have the Marsala Wine from when I made Ray's Recipe for Marsala Chicken ---Shoots! My pictures are missing in that post....well, I'll fix that tonight.

See the neat bowls I bought yesterday? Cool egh? The two larger ones are actually bowls too, they are just a shallow type.

Thanks!
Lo**

Posted by Lori at February 21, 2005 08:19 AM
Others' thoughts...

Those bowls are really really neat!

Good luck with the mushroom soup. ;0)

-jj

Posted by: liljiffy on February 21, 2005 10:38 AM

Sure, you drink the wine and then eat the soup. Voila! a perfect recipe.

Posted by: teresa on February 21, 2005 12:07 PM

LOL!! Teresa :)
Thanks Jif, I love them too.

Posted by: Lolo on February 21, 2005 12:36 PM

Love the bowls! Sorry no help on the question though but I wish I were coming over for dinner sounds awesome!

Posted by: erikie parikie on February 21, 2005 04:51 PM

Hmmm... No help here either...

Posted by: dan on February 21, 2005 07:52 PM

Ahhh....the Madiera has a softness, depth of flavor, and a pleasant burnt quality. The Marsala is a dark amber color with a rich, smoky flavor, and varies from sweet to dry. It is used as a dessert wine and in many desserts such as the Italian Zabaglione.

lol!!!!!!!!!

I have to be honest....the last time I had a Zabaglione....I felt like one afterwards.

Yeah...I think the bowls are neat too :)

-Joe

Posted by: Joe on February 22, 2005 08:32 PM

Joe,
Thank you for your expert knowledge of Marsalla/Madiera wines (lol!!) You ARE a Zabaglione!

Posted by: Lolo on February 23, 2005 01:03 PM
Your thoughts?