Sherried Mushroom Soup

Nov 14

I’ve been making this wonderful creamy and delicious mushroom soup for years, using wild mushrooms when in season, and shitake when out of season. As always, I try to use all organic ingredients, as they taste better and are better for our health and planet.

This recipe can be made with Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel as well.

Vegan alternatives are also provided.

Serves 4 to 6

2 cups shitake mushrooms
2 heaping cups sliced meadow mushrooms
2 heaping cups sliced portabella mushroom (usually 1 large portabella mushroom is enough)
1 large leek
3 Tbls chopped garlic. Which was 3 large cloves garlic
2 Tbls fresh chopped thyme. Or 1 tsp dry
6 Tbls unsalted butter (or coconut oil for vegans)
1 cup heavy cream (or almond milk, or coconut milk, for vegans)
1 cup sherry (or Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel)
3 cups vegetable stock, or chicken stock
1 tsp salt
1 tsp black or white pepper
Scallions, cayenne for garnishing

Start by slicing the leek down the middle to the white part. Open the stalks under cool water to remove all the dirt which gathers where the green meets the white. Slice up all of the leek, mushrooms, the rest of the vegetables, and set aside

In a large soup pot melt the unsalted butter. Throw in the mushrooms, leeks, thyme, and garlic. Sauté over medium heat for 5 minutes. Turn up the heat for 10 seconds, or until the vegetables start hissing (but don't let them smoke!), then deglaze by pouring in the sherry. Immediately turn down the heat and let it all simmer for 2 minutes. Then add the vegetable stock. Cover and simmer for 15 minutes, or until vegetables are soft and ready to puree. Blend the soup very finely. I use a blender for pureed soups. Return the blended soup to the soup pot. Add the cream and mix it in. Add seasoning, salt and pepper to your liking. Bring the soup back to a simmer ready to serve.

Fill up your prettiest bowls with the soup and garnish with slivered scallions and sprinkled cayenne. If you don’t want it spicy-hot use paprika for color. Serve with a fresh sourdough baguette, sweet butter, a salad, and your favorite Frey Organic White wine.

Tamara Frey