WILD MUSHROOM SOUP
4 Hungry friends
1 Bottle, Turning Leaf Sauvignon Blanc
1 oz. Dried wild mushrooms (porcini, morel, chanterelle)
1 lb. Fresh mushrooms (shitake, cremini, and brown mushrooms), cleaned and sliced
3/4 c Cream sherry
6 Shallots finely chopped
4T Unsalted butter
3T Flour
6C Vegetable stock
1/2 t Pepper
1C Crème fraiche
Salt and ground pepper to taste
Rinse the dried mushrooms very well, then soak in sherry for one hour.
Drain the mushrooms and set aside, reserve the sherry in a separate bowl.
Melt butter in an 8-quart pot over medium heat.
Add the flour, cook and stir for two minutes, then add shallots, fresh and dried mushrooms.
Add the stock and sherry, raise heat, and bring the soup to a boil, stirring occasionally.
Lower the heat, cover partially, and simmer for one hour, until dried mushrooms are very tender.
Remove from heat. Add salt and pepper to taste.
Stir in the crème fraiche and serve.
Serves 4
posted by nina-and-tim-gregg at 8:27 AM
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