WINE & FOOD AFFAIR RECIPES

Soups

Mushroom Medley Cream Soup

Balletto Vineyards

5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com

This warm and hearty soup was created by Chef Roger Praplan of La Gare Restaurant in Santa Rosa. It is perfect for a cold wintry night and can be served as an appetizer or an entrée. Enjoy it with a loaf of local artisan bread and a bottle of Balletto Vineyards Pinot Noir.

Ingredients:
  • 1/2 cup unsalted butter, plus 1 tablespoon
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 6 ounces shiitake mushrooms, stemmed and chopped
  • 6 ounces cremini mushrooms, stemmed and chopped
  • 6 ounces oyster mushrooms, stemmed and chopped
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons brandy
  • 1/4 cup all-purpose flour, plus 2 tablespoons
  • 1 carrot, chopped
  • 1 cup white wine
  • 4 cups chicken or beef stock
  • 1 cup heavy cream
  • 1 cup half-and-half
  • Salt and freshly ground pepper, to taste
  • 1/2 cup minced fresh flat-leaf parsley
  • Sour cream for serving (optional)

Directions:

In a large pot over medium-high heat, melt the butter with the olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add all of the mushrooms and the thyme and cook, stirring occasionally, until the mushrooms begin to brown, about 8 minutes. 

Add the brandy and stir for 30 seconds, then stir in the 1/4 cup flour. Reduce the heat and simmer for 10 minutes. Transfer the mushroom mixture to a large bowl and set aside. 

In the same pot, cook the carrot, stirring occasionally, until golden, about 5 minutes. Return the mushroom mixture to the pot and sprinkle with the 2 tablespoons flour. Add the wine, stirring to scrape up the browned bits, and simmer until reduced. Add the stock, cream and half-and-half (this will make the soup lighter looking) and gently bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper. 

Transfer the soup to a blender and puree until smooth. Pour into bowls, sprinkle with the parsley and top with a dollop of sour cream.