Soups
Mushroom Medley Cream Soup
Balletto Vineyards
5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com
- RECIPE YEAR: 2016
- RECIPE BY: Roger Praplan, La Gare Restaurant
- YIELD: Serves 4
- PAIRS WELL WITH: Balletto Vineyards Russian River Valley Pinot Noir
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.