This recipe is from the video : Winery In Winter. Discover What goes on at a small winery during the winter months!
- 2 oz Dried Mushrooms (either a mixed variety pack or porcinis)
- 1 cup Marsala wine
- 8 oz Butter
- 3 Shallots, sliced thin
- 16 oz Button Mushrooms, cleaned & quartered
- 3/4 cup White wine
- 1 quart Heavy Cream
- 1/2 cup Whole Milk
- 1 tsp Sherry Vinegar
- 1 tablespoon Chervil or finely chopped Chives
- Pour 1/2 cup of the marsala wine into a small saucepan and heat on medium until it starts to boil
- Place the dried mushrooms in a heat resistant bowl and pour the warm marsala wine & 1 cup of boiling water over.
- Place a plate just smaller than the circumference of the bowl over the warm mixture to keep the mushrooms from floating to the top. Leave to re-hydrate for at least 30 minutes.
- In a 5 quart pot, melt the butter. Add the shallots and cook on medium until translucent.
- Add the button mushrooms and sauté on medium for five minutes, stirring.
- Drain the dried/re-hydrated mushrooms in a colander with a bowl underneath to reserve the mushroom broth.
- Add the re-hydrated mushrooms to the pot and sauté for another five minutes.
- Deglaze the pot with the other ½ cup marsala wine & the white wine.
- Add 1/2 cup of the mushroom broth to the pot, put the remaining broth aside. Bring to a simmer.
- Cover the mushroom mixture with the cream and milk.
- Bring to a simmer for 20 minutes, stirring.
- Take the pot off the heat and add the sherry vinegar.
- Puree soup in blender in batches until smooth. If the the soup is too thick for your taste, add more of the reserved mushroom broth.
- Season with salt to taste.
- Garnish with chervil if you have it, if not chives will do just fine.
Recipe compliments of Natalie Sigafoos, Penner-Ash Wine Cellars