Chicken Marsala Mushroom Soup by This Old Gal

chicken breasts, prosciutto, olive oil, butter, cremini mushrooms, mushrooms, shallots, garlic, dry marsala wine, kosher salt, black pepper, ground marjoram, better than bouillon chicken base, thyme, potato starch, xanthan gum, asiago cheese, crisp prosciutto, flat leaf parsley

Prep Time: 25 min
Cook Time: 3 min
Total Time: 28 min

– 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