We are once again joining our partner wine expert, Marc Supsic, for a Weekly Tasting Live! Launching on Monday, December 13, 2021, you can expect a brand new curated set, Live! Pinot Noir Vertical 2013-2016: Four Vintages of Sonoma.
Don’t miss out on a great value with this all-in-one interactive experience. Get recipe pairings, like the perfect savory pairing of Creamy Wild Mushroom Soup below, preview the information on YouTube, and join the conversation in real time — at no additional cost! See you there!
Ingredients:
- 4 oz dried wild mushrooms
- 1 tbsp olive oil
- 9 tbsp unsalted butter, divided
- 1 cup onion, chopped
- 2 cloves garlic, minced
- ½ lb fresh mushrooms, halved and sliced
- 1 tsp thyme
- Kosher salt
- Freshly ground black pepper
- 2 cups leeks, chopped
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- ½ cup parsley, minced
Instructions:
- Place mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. After they’ve rehydrated, strain them through a fine sieve, reserving 1 cup of mushroom liquid. Chop the mushrooms into fine pieces.
- While the mushrooms are hydrating, heat oil and 2 tablespoon butter in a large heavy pot over medium-low heat. Add the shallots and sauté for about 5 minutes. Add garlic and continue cooking until fragrant 1-2 minutes.
- Increase the heat to medium and add the remaining 4 tablespoons of butter and leeks. Cook for 15 to 20 minutes, stirring occasionally, until the leeks begin to brown. Add thyme and both the fresh and rehydrated mushrooms, cooking for 10 minutes or until they are browned and releasing juices. Add the flour and incorporate well for 1 minute. Then, add the white wine and stir for another minute, scraping the bottom of the pot.
- Add the reserved mushroom stock and adjust salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the cream and stir until Add the reserved mushroom stock and adjust salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the cream and stir until fully incorporated. Season to taste with salt and pepper and heat through for about 5 minutes, but be careful to not let it come to a boil. Serve hot with a swirl of olive oil and parsley to garnish.