WINE & FOOD AFFAIR RECIPES

Soups

Creamy Mushroom and Truffle Soup

Dutcher Crossing Winery

8533 Dry Creek Road
Healdsburg, CA 95448
dutchercrossingwinery.com

  • RECIPE YEAR: 2026
  • RECIPE BY: Chef Amber Balshaw, Preferred Sonoma Caterers
  • YIELD: Serves 8
  • PAIRS WELL WITH: 2022 Cut Root Vineyard

A rich, velvety, and deeply savory dish that blends earthy wild mushrooms with the luxurious, aromatic punch of truffle oil. Pairs well with Dutcher Crossing's wide variety of Pinot Noirs and is a staff favorite.

Ingredients:
  • 4 ounces rosted garlic
  • 2 ounces shallons diced
  • 1 tablespoon evoo
  • 1 pound Assorted mushrooms; cremini, button and oyster sliced
  • 1/2 teaspoon thyme
  • 1 cup sherry
  • 6 cups chicken stock
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1 ounce flour
  • 1/2 ounce evoo
  • 1 tablespoon truffle oil
Section Directions:
Slice the mushrooms and sauté with the roasted garlic, shallots, and olive oil.
Add the sherry and let simmer until reduced by half.
Add the broth and let simmer for half an hour.
Add the heavy cream, then the salt and pepper to taste.

Combine the flour and oil to create a roux by mixing it to the consistency of a paste.
Mix the roux into the soup, bring to a boil, then simmer for 3 to 5 minutes.
Purée with a blender or wand.

Finish with the truffle oil.