Soups
Mushroom Bisque with Truffle Oil
Pezzi King Vineyards
412 Hudson Street
Healdsburg, CA 95448
pezziking.com
- RECIPE YEAR: 2018
- RECIPE BY: Chef Donna Parsons
- YIELD: Serves 6
- PAIRS WELL WITH: Pezzi King Reserve Zinfandel
Earthy in its complexity with a gratifying texture, this soup is nirvana in a bowl. Simple but decadent ingredients make it easy to prepare, even for novice cooks.
Ingredients:
- 1/2 cup unsalted butter
- 1 yellow onion, chopped
- 1/2 pound cremini mushrooms, sliced
- 2 teaspoons dried thyme
- 6 tablespoons all-purpose flour
- 5 cups vegetable or mushroom broth
- 2 cups heavy cream
- 1/4 cup black truffle oil
Directions:
In a large stockpot over medium-high heat, melt the butter. Add the onion, mushrooms and thyme and cook, stirring occasionally, until the onion is soft. Add the flour 1 teaspoon at a time, stirring constantly, and cook for 2 to 3 minutes. Add the broth and whisk thoroughly, then cook briefly and remove from the heat. Transfer the soup to a blender and puree until smooth. Return the soup to the pot, set over medium heat and heat until hot, then add the cream. Ladle the soup into warmed bowls and drizzle a little truffle oil over the soup.
