Mushroom Soup with Olio Nuovo

Our chef Mark Rohrmeier served this velvety mushroom soup with Olio Nuovo and our Pinot Noir The Evening Standard at our recent Open House. Made with homemade vegetable stock, this vegan purée is deceptively creamy with great depth flavor from fresh herbs. soup_close


yield: 6-8 main course servings


1 pound button mushrooms, sliced 1 pound Crimini Mushrooms, sliced 1 large yellow onion small dice 3 cloves of garlic minced 2 tablespoons off chopped fresh thyme 2qts. of vegetable stock, preferably homemade 1 cup of Marsala wine McEvoy Ranch Extra Virgin Olive Oil Kosher salt and white pepper to taste

GARNISH Ingredients

8 oz. King Trumpet mushrooms, sliced 1/4" thick ¼ cup McEvoy Ranch Extra Virgin Olive Oil 1 ½ teaspoons of coarse sea salt 1 tablespoon of fresh chopped thyme 1 tablespoon of Maldon Salt McEvoy Ranch Olio Nuovo


In batches, sauté the mushrooms in olive oil until they release their liquid and begin to caramelize around the edges; set aside. mushrooms_pan In a large stock pot, sauté onions with olive oil until they start to become translucent. Add garlic and sauté until the garlic releases its aromas. Add Marsala and cook until almost dry. Add mushrooms and stock to the onion mixture and bring to a low simmer; cook on low for 15 minutes. Puree in a blender and return soup to a clean pot. Season with thyme, kosher salt, and white pepper. FullSizeRender For the garnish heat oven to 450 degrees. Toss King Trumpet mushrooms with olive oil and salt, and place in a single layer on sheet pan, in batches if necessary so as not to overcrowd the pan. Roast mushrooms about 10 minutes, stir the mushrooms to prevent sticking and return to oven until dried and slightly caramelized. Pinot_tableServe soup hot in shallow bowls and finishe with roasted King Trumpet mushrooms, freshly-chopped thyme, Maldon salt, and a drizzle of McEvoy Ranch Olio Nuovo. Suggested pairing: Pinot Noir The Evening Standard Grab some olive oil and let's get cooking!