This soup’s rich hearty flavour
will easily satisfy your mushroom craving, and there’s enough for seconds or
leftovers. It also shows off how well meaty mushrooms and red wine go together.
Recipe taken by Chef Michael Smith
Ingredients:
1 stick Butter
2 pounds button mushrooms, rinced and sliced
3 onions, peeled and chopped
a sprinkle or two sea salt and freshly ground pepper
1/2 bottle hearty red wine
4 cups chicken broth
1 cup heavy cream (35%)
1 tablespoon chopped fresh thyme
2 tablespoons cornstarch
1/4 cup water
Preparation:
Place a large stockpot over
medium-high heat. Add the butter, mushrooms and onions. Season with salt and
pepper. Sauté until lightly browned. The mushrooms will initially release a lot
of moisture, preventing them from browning. Eventually that moisture will
evaporate, allowing the pot’s heat to rise to browning temperature.
Pour in the red wine and bring it
to a simmer. Continue cookingthe moisture in the wine will evaporate,
concentrating its flavouruntil the wine has reduced by about two-thirds.
Add the chicken broth, heavy cream
and fresh thyme. Stir well and bring the soup to a simmer.
Meanwhile, dissolve the cornstarch
in the water. Add this mixture slowly to the simmering soup, stirring until it
returns to the simmer and thickens slightly. If you prefer your soup a bit
thicker, feel free to add more cornstarch. Taste and add more salt and pepper,
if desired. Serve immediately.
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