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Try one of the excellent Sierra Foothill ports
-- such as a zinfanndel port -- in this recipe. The
use of dried and fresh mushrooms in this soup give
it a deep, rich flavor.
Ingredients:
- 1 oz. dried wild mushrooms, such as porcini
or shiitake
- 4 cups chicken or vegetable broth
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium onion, finely chopped
- 3/4 lb. cremini mushrooms, thinly
sliced
- 3 tbsp. all-purpose flour
- Salt and white pepper
- 2 tsp. soy sauce
- 1 cup half-and-half
- 5 tbsp. port
- 2 tbsp. finely chopped parsley for
garnish
Preparation:
In a medium saucepan, combine the dried
mushrooms and broth and bring to a boil. Cover and
simmer for 5 minutes. Left the mushrooms out of the
pan. Strain the broth into a bowl, and add the
mushrooms back to the broth. Set aside.
In a medium soup pot, melt the butter over
medium heat. Add the onion and saute, stirring
occasionally, for 3 minutes, or until soft. Add the
cremini mushrooms and saute for another 3 minutes,
or until softened. Sprinkle with the flout and salt
and pepper. Stir for 1 minute to cookd the flour
and coat the mushrooms. Whisk in the strained broth
with the mushrooms, add the soy sauce, and simmer
for 15 minutes, partially covered.
With a hand blender, blend the soup until it is
roughly pureed, with some texture remaining. Or
transfer to a regular blender in batches and
roughly puree. Return to the pot. Add the
half-and-half and port, bring to a simmer and
simmer for 2 minutes. Taste for seasoning. To
serve, ladel soup into bowls and garnish with the
chopped parsley.
Serves 4.
Recipe courtesy of The Good
Cook.
Any Questions?? Contact
Joyce.
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