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Wine Country Recipe ~ Wild Mushroom Soup with Parmesan Croutons

December 15th, 2014

Wild Mushroom Soup

There’s nothing better than a hot bowl of soup on a chilly winter evening.  This hearty, earthy, woodsy, robust soup is a meal in itself.  Serve with your favorite Temecula Valley wine.

Ingredients:

For the soup:

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 cups thinly sliced crimini mushrooms
1 cup thinly sliced trumpet mushrooms (caps and stems)
1 cup bite-sized pieces of chanterelle, porcini or oyster mushrooms
1 cup thinly sliced shitake mushrooms (caps only)
4 cups beef stock
1 cup heavy cream
2 tablespoons flour, mixed with 2 tablespoons water
salt and ground black pepper

For the croutons:

4 cups bite-sized cubes of rustic bread
1/4 cup  finely grated Parmesan cheese
1 teaspoon fresh thyme leaves
2 tablespoons extra virgin olive oil

Directions:

For the soup:
Heat the butter and olive oil in a large pot, over medium-high heat, until the butter begins to sizzle.  Add the shallots and garlic.  Cook for 1 minute until the garlic is slightly browned.  Add the mushrooms and cook, stirring occasionally, for 4 minutes or until tender.  Add the beef stock and bring to a simmer.  Reduce the heat to medium and simmer for 10 minutes.

Add the cream and bring to a simmer again.  Stir in the flour mixture and simmer for 3 more minutes.  Season with salt and pepper to taste.  Serve the soup hot, topped with croutons.

For the croutons:
Preheat the oven to 375 degrees.  Put the bread, Parmesan and thyme in a large bowl.  Drizzle with olive oil and toss until combined.  Spread on a baking sheet and toast in the oven for ten minutes.

Serves 4 to 6

Suggested Pairings:

Bel Vino Winery ~ 2010 Merlot – Medium to dark color presents aromas of cloves, cassis, with dark and jammy fruits.

Longshadow Ranch Winery ~ Merlot (unfiltered) – An extraordinary red the way it was meant to be.  Gorgeous and full of life with a fruit forward finish.

Mount Palomar Winery ~ 2011 Merlot – Scents of daisy, cocoa, cherry and prominent tastes of plum and black pepper.

Oak Mountain Winery ~ 2011 Merlot – Soft nose, with flavors of raspberry, blackberry, and plum with abundant smoky oak.

Recipe and photo courtesy of the Wine Institute of California

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