Soups
Wild Mushroom Soup with Parmesan Croutons
Pedroncelli Winery
1220 Canyon Road
Geyserville, CA 95441
pedroncelli.com
- RECIPE YEAR: 2019
- YIELD: Serves 6
- PAIRS WELL WITH: Signature Selection Russian River Valley Pinot Noir
This hearty soup highlights all the best flavors of wild mushrooms in a savory, creamy broth. Mushrooms are the perfect pairing with red wine and especially with our Pinot Noir. We source local wild mushrooms for this recipe and encourage you to do the same.
Wild Mushroom Soup
Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 pound cremini mushrooms, thinly sliced
- 1/3 pound trumpet mushrooms, thinly sliced (caps and stems)
- 1/3 pound chanterelle, porcini or oyster mushrooms, cut into bite-size pieces
- 1/3 pound shiitake mushrooms, stems discarded, caps thinly sliced
- 4 cups beef stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Salt and freshly ground pepper, to taste
Directions:
To prepare the wild mushroom soup, in a large pot over medium-high heat, melt the butter and warm the olive oil. When the butter begins to sizzle, add the shallots and garlic and cook, stirring occasionally, until the garlic is slightly browned, about 1 minute. Add the mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the stock and bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the cream and return the soup to a simmer. In a small bowl, stir together the flour and water until well blended, then add the flour mixture to the soup and simmer for 3 minutes more. Season the soup to taste with salt and pepper and serve hot, topped with the Parmesan croutons (recipe below).
Parmesan Croutons
Ingredients:
- 4 cups rustic bread cubes (bite-size cubes)
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 2 tablespoons extra-virgin olive oil
Directions:
To prepare the Parmesan croutons, preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the bread cubes, Parmesan and thyme. Drizzle with the olive oil and toss to coat. Spread the bread cubes on the prepared baking sheet and toast in the oven for 10 minutes.
