From Wine, Food & Friends, by Karen MacNeil
2 tbsp all-purpose flour
1 cup boiling water
1 cup dried porcini mushrooms (about 28gms)
2 tsp butter
1 ½ cups chopped onion
2 tsp chopped garlic
2 tsp finely chopped fresh thyme
¼ tsp salt
¼ tsp freshly ground black pepper
6 ½ cups sliced shiitake mushroom caps (about 450gms)
2 x 225g packs sliced button mushrooms
4 cups fat-free, low-sodium chicken broth
1 cup 1% low-fat milk
½ cup half & half
¼ cup dry Amontillado Sherry
1.Place flour in a small skillet over medium-high heat, cook 2 mins or until flour turns light brown, stirring constantly. Transfer flour to a small plate, cool.
2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20mins. Strain porcini mushrooms through a sieve over a bowl, reserving soaking liquid. Chop mushrooms.
3.Melt butter in a Dutch oven over medium-high heat. Add onion, sauté 5mins or until tender. Add garlic, thyme, salt and pepper, sauté 30 secs. Add shiitake mushrooms; cook 3 mins, stirring constantly. Add button mushrooms, cook 3 mins, stirring constantly. Add chopped porcini mushrooms and broth to pan.
4.Combine reserved porcini soaking liquid and toasted flour, stirring with a whisk, and add to pan.
5. Bring to boil, reduce heat and simmer, uncovered, 15mins.
6.Add milk, simmer 10mins, stirring frequently. Remove from heat, stir in half & half, and sherry. Place soup in a blender, process until smooth. Return pureed soup to pan.
7.Warm the soup over low heat for 5 mins or until thoroughly heated.
I wanted a rich & creamy yet earthy soup that would go well with fruity & possibly creamy Chardonnays as well as very earthy and fruity Pinot Noirs for the Advanced Burgundy lesson. Voila!
Bourgogne AOC, (Pinot Noir), Louis Jadot, France, 2009, MYR89