Foraged Mushroom Soup with Truffled Cream | Rodney Strong Vineyards

Name: Foraged Mushroom Soup with Truffled Cream | Rodney Strong Vineyards
Ingredients: 1/2 cup dried porcini; Extra virgin olive oil; 1 pound mixed fresh mushrooms (shiitake, oyster, black trumpets), cleaned and sliced; Kosher salt; Freshly ground black pepper; 3 cloves garlic, minced; 1 cup diced yellow onion; 2 teaspoons fresh thyme leaves; 4 cups chicken stock; 1-1/4 cup heavy cream; divided; 2-3 tablespoons Maderia or brandy; 1 tablespoon sherry vinegar; Truffle oil; Chive batons

www.rodneystrong.com

Enjoy this creamy, earthy foraged mushroom soup as an appetizer or entrée with our Sonoma Coast pinot noir.

View full recipe on www.rodneystrong.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.rodneystrong.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Dutch oven
Slotted spoon
Coffee filter
Chef's knife
Cutting board
Mixing bowl
Stove
Measuring cup
Measuring spoon
Whisk
Wooden spoon
Serving bowl

Ingredients

1/2 cup dried porcini
Extra virgin olive oil
1 pound mixed fresh mushrooms (shiitake, oyster, black trumpets), cleaned and sliced
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 cup diced yellow onion
2 teaspoons fresh thyme leaves
4 cups chicken stock
1-1/4 cup heavy cream; divided
2-3 tablespoons Maderia or brandy
1 tablespoon sherry vinegar
Truffle oil
Chive batons