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Foraged Mushroom Soup with Truffled Cream

Pair with Rodney Strong Sonoma Coast Pinot Noir


1/2 cup dried porcini
Extra virgin olive oil
1 pound mixed fresh mushrooms (shiitake, oyster, black trumpets), cleaned and sliced
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 cup diced yellow onion
2 teaspoon fresh thyme leaves
4 cups chicken stock
1-1/4 cup heavy cream; divided
2-3 tablespoons Maderia or brandy
1 tablespoon sherry vinegar
Truffle oil
Chive batons


Soak dried porcinis in boiling water for 10 minutes. Pull mushrooms out of liquid with a slotted spoon and set aside. Pour mushroom

liquid through a coffee filter to catch any sand, and reserve the liquid.

Heat a Dutch oven or heavy-bottomed soup pot over high heat.

Add the olive oil and then the fresh mushrooms. Sauté mushrooms for 3-4 minutes, stirring occasionally until they begin to soften. Season with salt and pepper.

Reduce heat to medium high and add the garlic, onion, and thyme leaves and continue to cook about 5 minutes more until onions are translucent and thyme is fragrant.

Add the soaked porcinis, the mushroom liquid, the chicken stock and one cup of the cream.

Bring soup to a boil, reduce heat to a simmer, and cook for 20 minutes.

Remove from heat to cool slightly, add the Madeira and sherry vinegar, puree in a blender or with an immersion blender. Adjust
seasoning as necessary.

Whip heavy cream with a pinch of salt, and a 1/8 tsp truffle oil; spoon on top before serving and sprinkle with chive batons.