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Rich Mushroom Soup

Posted on February 20, 2013 by thomaskelleher

Here’s another tasty item from the Platypus Wine Tours Hall of Food Fame borrowed from Karen MacNeil’s “Wine, Food & Friends” excellent cookbook, which combines the culinary expertise of Cooking Light Magazine with Karen’s wine connoisseurship. Karen is a champion when it comes to the pairing and enjoyment of food and wine, which she summarizes in The Only Ten Principles of Matching Wine and Food You’ll Ever Need. You’ll love this wonderful soup, especially on a chilling Autumn or Winter day.

Rich Mushroom Soup

Ingredients

  • 2 T all-purpose flour
  • 1 C boiling water
  • 1 C dried porcini mushrooms (about 1 ounce)
  • 2 t butter
  • 1 1/2 C chopped onion
  • 2 t chopped garlic
  • 2 t finely chopped fresh thyme
  • 1/4 t salt
  • 1/4 t freshly ground black pepper
  • 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound)
  • 2 (8 oz) packages sliced button mushrooms
  • 4 C fat free less sodium chicken broth
  • 1 C 1% low fat milk
  • 1/2 C half and half
  • 1/4 C dry Amontillado Sherry

Preparation

  1. Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer flour to a small plate; cool.
  2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving soaking liquid. Chop mushrooms.
  3. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
  4. Combine reserved porcini soaking liquid and toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half and half and Sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm the soup over low heat for 5 minutes or until thoroughly heated. Yield: 8 servings (serving size 1 cup).

“WINE, FOOD & FRIENDS BY KAREN MACNEIL, 2006; COOKING LIGHT MAGAZINE, OCTOBER 2004. REPRINTED WITH PERMISSION”

Chef’s Notes:
If this looks a bit daunting at first, it’s really not very difficult and the end result is well worth the effort.

Stay tuned for more of our favorite Wine Country Recipes from Kathy’s Kitchen at Platypus Wine Tours!