Soups
Mushroom Bisque
VML Winery
5610 Dry Creek Road
Healdsburg , CA 95448
vmlwine.com
- RECIPE YEAR: 2015
- RECIPE BY: Chris Ludwick, Earth's Bounty Kitchen & Wine Bar
- YIELD: Serves 6
- PAIRS WELL WITH: Russian River Valley 2013 Pinot Noir
Rich and earthy, this mushroom bisque pairs beautifully with our Russian River Pinot Noir.
Ingredients:
- 2 tablespoons olive oil
- 2 celery stalks, cut into medium dice
- 2 1/2 ounces leeks, cut into medium dice
- 1 1/2 ounces onion, cut into medium dice
- 1 ounce garlic, minced
- 1/2 cup white wine
- 1 ounce dried porcini mushrooms
- 3 cups half-and-half
- 3 1/2 cups vegetable stock, plus more, if needed
- 5 1/2 pounds Yukon Gold potatoes, peeled and cut into medium dice
- 1 pound cremini and oyster mushrooms, roasted
- 1 fresh thyme sprig
- 3 fresh sage leaves, minced
- Salt and freshly ground white pepper, to taste
Directions:
In a soup pot over medium heat, warm the olive oil. Add the celery, leeks, onion and garlic, reduce the heat to medium-low and cook, stirring frequently, until tender. Increase the heat to high, pour in the wine and deglaze the pan, stirring to scrape up the browned bits. Add the porcini and simmer until the liquid is almost evaporated. Add the half-and-half, stock, potatoes, roasted mushrooms, thyme and sage and bring to a simmer. Season with salt and white pepper. Cook until all of the vegetables are tender. Transfer the mixture to a blender and puree until smooth. Pass the soup through a fine-mesh sieve and adjust the consistency with more stock, if needed. Adjust the seasoning with salt and white pepper and serve hot.
