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.
MUSHROOM SOUP WITH OLIO NUOVO
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
In batches, sauté the mushrooms in olive oil until they release their liquid and begin to caramelize around the edges; set aside.
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.
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.
Serve 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!