Mushroom Soup

Ingredients

• ¼ cup olive oil

• ¼ cup chopped onions

• 2 tsp. garlic, pounded

• 1 tsp. fresh thyme

• ½ kg shitake mushrooms or Portobello, cleaned and sliced

• ¼ kg button mushrooms, cleaned and sliced

• ¼ cup Chef Reggie’s Aromatic Seasoning Wine

• Pinch of salt

• 4 tbsp. butter

• 4 tbsp. flour

• 1 tbsp. minced flat leaf parsley

• 8 cups chicken stock 

• 1 tsp. salt

• ½ tsp. pepper

• 2 cups cream

• 2 tbsp. Chef Reggie’s Aromatic Seasoning Wine

• 2 tbsp. butter

• Truffle oil, to drizzle

• Chopped parsley – garnish

Procedure

1. In a pan, heat olive oil and sweat onions.

2. Add in garlic and thyme.

3. Add in mushrooms. 

4. Dry roast the mushrooms for 10-15 minutes for flavors to develop. Mushrooms must be roasted until it is wilted. The more wilted it is the more concentrated the flavor.

5. Deglaze pan with ¼ cup Chef Reggie’s Aromatic Seasoning Wine.

6. Add a pinch of salt. Continue to roast for another 10 minutes.

7. Set aside 1 cup of the roasted mushrooms.

8. To the mushrooms in the pan, add in butter and flour. Sauté until flour is cooked.

9. Add in chopped parsley and stock.

10. Season with 1 tsp salt and ½ t pepper.

11. Using an immersion blender, process the mushrooms to desired consistency.

12. Add in cream. Check seasoning.

13. Finish with 2 T Chef Reggie’s Aromatic Seasoning Wine and 2 T butter.

14. Ladle mushroom soup into a soup bowl.

15. Top with a few pieces of mushrooms.

16. Drizzle with truffle oil.

17. Sprinkle with chopped parsley.

18. Serve with crusty bread