Wild Mushroom Soup with Roasted Red Pepper Purée
Wild Mushroom Soup
Our in-house chef Tamara Frey especially created this soup for our Organic Wine Club members.
Copyrighted 2014, Tamara Frey
The pumpkins are gathered and the vines and oak trees are turning orange here at Frey Vineyards. In the nearby forests mushrooms are popping up! So I had to do a mushroom soup to welcome the new season. This soup has the earthy essence of mushrooms, potatoes, and Frey Biodynamic Syrah. It’s topped with a squirt of Roasted Red Pepper Jalapeno Purée, a Pumpkin Seed Spinach Purée (created by family-friend Julie St. Pierre), and a mini-raft of goat brie set adrift. I am heavy handed on the garlic and herbs, which is what I like. You can experiment to your taste. I love the smells that permeate the house as the Syrah reduces with the dried mushrooms! Enjoy this rich soup, the very essence of wild mushrooms and organic wine.
Serves 10
1 oz. dried porcini
1 oz. dried mushroom medley
1 bottle Frey Biodynamic Syrah
1/2 pound unsalted butter
3 large leeks
1 large bulb garlic
4 tablespoons fresh thyme (or 2 tablespoons dried)
2 tablespoons dried tarragon (or fresh)
1 tablespoons fresh grated nutmeg
1 pound shitake mushrooms
1 pound white mushrooms
1 pound cremini mushrooms
4 1/2 cups heavy cream
4 cups vegetable stock (or water)
1 tablespoon salt (or add to taste)
1 teaspoon black pepper
1.5 pounds red fingerling potatoes
1 pound yams (Japanese yams or sweet potatoes)
A sprinkle of fresh lemon juice
A sprinkle cayenne
In a saucepan combine the Syrah and the dried mushrooms. Bring to a boil and simmer for a half hour.
Wash and chop coarsely the leeks. Peel the garlic and chop coarsely. Meanwhile, melt the unsalted butter in a large saucepan. Add the leeks and garlic. Sweat a few minutes and add the thyme, tarragon, nutmeg and fresh mushrooms. Throw the mushrooms in whole. Sauté ten minutes, then add the wine and dried mushroom mixture. Cover and simmer until mushrooms are soft. Blend in a Cuisinart or Vita Mix along with the cream and stock. Pour the purée back into the cooking pot and add the chopped yams or sweet potatoes. Simmer until potatoes are soft. Season with salt, pepper, lemon juice and cayenne to taste.
Garnish with:
Goat Brie, Roasted Red Pepper Jalapeno Sauce and Pumpkin Seed Spinach Sauce
Roasted Red Pepper Jalapeno Purée:
2 large red peppers
4 large jalapenos
1 large clove garlic
salt to taste
Roast the pepper and jalapenos on a flame, on stove top (or chop them and grill them with a little butter). When blackened, let cool down a little. Rinse under running water while removing seeds. Blend in Cuisinart or Vita Mix with the garlic clove.
Place in bowl, add salt to taste. Set aside.
Pumpkin Seed Spinach Purée:
1/3 cup raw pumpkin seeds
1/2 cup packed spinach leaves
2 cloves garlic
1/4 cup olive oil, extra virgin
1/4 cup water, or until desired consistency
Salt to taste
Blend all above ingredients in Cuisinart or Vita Mix. If it’s too thick, add water
For each bowl of soup served, pour on tablespoon each of these red and green purées with artistic flair! Don’t forget a thin slice of goat brie cheese on each bowl as well.
Copyrighted 2014, Tamara Frey