Rodney Strong

Please Verify Your Age

By clicking Enter, you are confirming
that you are of legal drinking age.


Enter
Back to Top

Foraged Mushroom Soup with Truffled Cream

Pair with Rodney Strong Sonoma Coast Pinot Noir

Ingredients

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

Directions

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.