4
ounces uncooked dry pasta, any shape (I used shells)
1 cup
cream
2
large handfuls fresh baby spinach
Kosher
salt and freshly-cracked black pepper
for
serving: Parmesan cheese and fresh lemon wedges
DIRECTIONS:
Melt 2
tablespoons butter in a large stockpot over medium-high
heat. Add mushrooms and sauté for 5-6 minutes until softened and
browned. Transfer mushrooms with a slotted spoon to a separate
plate, and set aside.
Add
the remaining 2 tablespoons butter to the stockpot, along with the carrot
and onion. Sauté for 5 minutes, stirring occasionally, until the
onion is softened and translucent. Add the garlic, and sauté for 1
more minute, stirring occasionally, until fragrant. Stir in the
flour until completely combined, then cook for 1 more minute, stirring
occasionally.
Add
about half of the Marsala wine, and give the mixture a good stir, using a
wooden spoon to scrape up any of those delicious brown bits that have
stuck to the bottom of the pan. Add the remaining wine, chicken
stock, shredded chicken, thyme, and stir to combine. Continue
cooking until the soup reaches a simmer.
Then
reduce heat to medium and stir in the dry pasta. Continue cooking
for 8-10 minutes, stirring occasionally, until the pasta is al
dente. Stir in the cooked mushrooms, cream and baby spinach until
they are completely combined, and the spinach begins to wilt. Then
taste the soup, and season with a few generous pinches of salt and pepper,
as needed. Remove the thyme sprigs.
Serve
warm, garnished with lots of Parmesan and a squeeze of fresh lemon.
