Creamy Wild Mushroom Soup- Executive Chef Stephen Smith
Delectable in taste and aroma this wild mushroom soup will wow your family and guests. Serve as a first course or a satisfying main course with fresh salad and a good, crusty loaf of bread. Ingredients make 1/2 gallone. Serve garnished with croutons & chopped parsley or basil.Ingredients:
- 3 oz olive oil
- 1 small yellow onion, diced
- 1 leek, cleaned & diced
- 1 fresh fennel bulb, diced
- 1 carrot, peeled & diced
- 3 ozs Shiitake mushrooms, quartered
- 1 handful (3 oz) dried Porcini mushrooms
- 1/2 cup sweet sherry wine
- 2 whole bulbs roasted garlic
- 5 cups chicken stock or water if you want a vegetarian soup
- 2 tbsp. white truffle oil
- 8 fresh basil leaves, roughly chopped
- 4 ozs half & half
- Salt & Pepper to taste.
Roasting the garlic:
Cut tops off garlic bulbs so cloves are exposed, place on oven proof dish and drizzle with olive oil. Roast at 400 degrees for 20-25 minutes or until light brown & tender. Set aside until cool enough to handle then remove pulp from skins by squeezing or peeling.
Soup Directions: Heat olive oil in a large thick-bottomed soup-po. Add onion, leek, fennel, carrot, and Shitake & Porcini mushrooms to pot. Stir, reduce heat to medium low, cover and sweat for 10 minutes, stirring occasionally. Uncover and add sherrry wine and peeled roasted garlic cloves. Increase heat to medium-high. Cook uncovered until almost dry, about 4 - 5 minuetes. Add stock or water, white truffle oil, and half & half, and bring to a boil. Reduce heat and simmer uncovered for 45 minutes. When all ingredients are tender, add the basil and salt & pepper. Puree with a hand held blender until smooth. If using food processor, add small amounts of soup to processor bowl, and pulse a few times before turning on at full speed. This allows heated air to dissapate so soup won't splash out and burn you.
Wine Pairing Recommendations:Wine Pairing by Mark Bowery, Albion River Inn Wine & Spirits Cellar Master
Lustau, Los Arcos, Dry Amontillado, Jarez, Spain
Since this recipe calls for Sherry, why not buy a bottle of this Amontillado and you will have plenty left to drink with the finished soup. This sherry, made from the Palomino Fino grape, is soft, dry and nutty, with hints of wood and smoky raisins. The refreshingly delicate fruit flavors and clean acidity make it a wonderful counterpoint to the creamy richness of the soup. Serve slightly chilled.
Or, for the less adventurous, please consider the following:MacRostie Chardonnay, Carneros, 2003
Winemaker Steve MacRostie has done it again! This wine, which seems to get better and better each year, combines vibrant tropical and citrus fruit flavors with a solid dose of French oak, all proudly delivered in a beautifully balanced package. This Chardonnay is attractive, unpretentious, imminently likable and a lovely accompaniment to this rich, flavorful soup.