Cream of Winey Mushroom Soup with Truffle Creme Fraiche

RH Staff

Yield: 1 gallon.

4 Tbsp. butter
1 cup onion, thinly sliced
1/2 cup peeled whole garlic cloves
2 cups ruby port wine
5 cups domestic white sliced mushrooms
3 cups sliced shiitake mushrooms (remove stems before slicing)
8 cups sliced portabella mushrooms
1 sliced peeled potato (90 ct. Idaho)
2 bay leaves
4 Tbsp. chopped fresh thyme
1 qt. chicken stock
1 qt. vegetable stock
1 1/2 cups heavy cream
to taste, salt and pepper
for garnish, chopped chives and truffle creme fraiche.

TRUFFLE CREME FRAICHE:
1 cup creme fraiche
1 Tbsp. white truffle oil
to taste, salt and pepper

For Soup: Gently sweat together until soft the butter, onion and garlic. Add port wine and low simmer for 5 minutes. Add assorted mushrooms, potato, bay leaves, thyme, chicken stock and vegetable stock. Bring to low simmer and cook until potato and mushrooms are soft. Remove bay leaves and purèe soup until smooth. Return soup to heat. Add cream, salt and pepper and a splash of port. Heat and serve. Garnish each serving with chives and truffle creme fraiche.

For Creme Fraiche: Mix all ingredients well and reserve.

Photo Credit: EASTERN MUSHROOM MARKETING COOPERATIVE/PA. DEPT. OF AGRICULTURE
Recipe Provided by: Chef Bill Poirier, Sonsie, Boston.