Soups
Wild Mushroom Soup
Balletto Vineyards
5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com
- RECIPE YEAR: 2014
- RECIPE BY: Roger Praplan - La Gare Restaurant
- YIELD: Serves 6
- PAIRS WELL WITH: 2012 Balletto Vineyards Pinot Noir
This warm, comforting soup is the perfect addition to your meal on a chilly autumn evening or a blustery winter night. Serve it with a Caesar salad and fresh French bread for a simple yet memorable meal. The soup is also lovely as an elegant first course. It pairs beautifully with Balletto Vineyards Pinot Noir. Please enjoy!
Ingredients:
- 3 tablespoons unsalted butter
- 3 teaspoons all-purpose flour
- 1/2 cup finely chopped yellow onion
- 3/4 pound mushrooms (cremini, oyster and shiitake), finely chopped
- 6 cups chicken broth seasoned with 13 bay leaves, 3 parsley sprigs, salt and pepper
- 1 teaspoon fresh lemon juice (preferably Meyer lemon)
- 3 egg yolks
- 3/4 cup whipping cream
- Finely chopped fresh flat-leaf parsley for garnish
Directions:
In a large pot, melt the butter. Add the flour and stir until golden. Add the onion and mushrooms and stir until the mushrooms begin to brown, about 8 minutes. Add the broth and simmer for 30 minutes. Remove and discard the bay leaves and parsley sprigs. Add the lemon juice. In a small bowl, whisk together the egg yolks and cream, then whisk in a bit of the hot broth to warm the mixture. Gradually incorporate the cream into the soup. Do not overheat. Ladle the soup into bowls and sprinkle with chopped parsley.
