Creamy Wild Mushroom Soup with Fresh Thyme & Parmesan
Ingredients
4 T butter
4 T good olive oil
1 large onion
salt and pepper
1 lb regular domestic mushrooms, cleaned, long stems removed
½ lb mixed wild mushrooms (morel, shiitake, chanterelle) cleaned and trimmed
3 large cloves garlic, pressed
1 c dry full-bodied red wine
1 t dried thyme
1 t dried sage
pinch ground nutmeg
¼ c dried porcini mushrooms
3 cans (approx. 16 oz.) beef stock/broth
½ c heavy cream
1 Tfresh thyme, finely chopped, for garnish
¼ c fresh parsley, finely chopped, for garnish
¼ c shaved Parmesan cheese, as garnish, if desired
Directions
Recipe provided by Chef Kristine Schug at Schug Carneros Estate Winery.
Chef Kristine Schug interview