Rich Mushroom Soup

Here is the delicious mushroom soup I paired with Oregon Pinot Noir for the 2008 Wine Dinner. Earthiness plays off of earthiness. And the thyme and Sherry are also particularly wine-friendly. It's perfect for a winter supper.


Rich Mushroom Soup
This recipe comes from Karen MacNeil's great book Wine, Food and Friends.
Serves 8.

2 tablespoons flour
1 cup boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 teaspoons butter
1 1/2 cups chopped onion
2 teaspoons chopped garlic
2 teaspoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 1/2 cups thinly sliced shitake mushroom caps (about 1 pound mushrooms)
2 (8 ounce packages) sliced button mushrooms
4 cups fat-free, low-sodium chicken broth
1 cup 1% milk
1/2 cup half and half
1/4 cup dry Amontillado Sherry


Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer flour to a small plate; cool.


Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving soaking liquid. Chop mushrooms.


Melt butter in a Dutch oven over medium-high heat. Add onion and saute 5 minutes or until tender. Add garlic, thyme, salt and pepper. Saute 30 seconds. Add shitake mushrooms and cook 3 minutes, stirring constantly. Add button mushrooms and cook 3 minutes, stirring constantly. Add chopped mushrooms and chicken broth to pan.


Combine reserved porcini soaking liquid and toasted flour, stirring with a whisk and add to pan. bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Add milk, simmer 10 minutes, stirring frequently. Remove from heat, stir in half-and-half and Sherry.


Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm the soup over low heat or until thoroughly heated. Serve.


(Soup can also be refrigerated overnight and reheated before serving.)