Wild Mushroom Hunter’s Soup

From the Wine Enthusiast Pairings Book
  • 4 tablespoons olive oil
  • 2 12 cups thinly sliced onions
  • 2 tablespoons slivered garlic
  • 1 12 pounds fresh Trumpet Royale and Alba Clamshell mushrooms, wiped clean and thickly sliced
  • 1 12 cups fresh tomatoes, diced (or canned diced tomatoes in juice)
  • 6 cups rich chicken or mushroom stock
  • 13 cup Amontillado sherry

Heat 2 tablespoons of the olive oil in a large deep saucepan and cook the onions and garlic over moderate heat until they are lightly golden.

While onion mixture is cooking, sauté the mushrooms in the remaining 2 tablespoons olive oil in a separate sauté pan over high heat until they are cooked through and lightly browned. Add the mushrooms, tomatoes, and stock to the onion mixture. Bring to a boil and then reduce heat and simmer for 3 or 4 minutes. Stir in the sherry and zest and correct the seasoning with salt and pepper.

Serve the soup in warm bowls or mugs, garnished with a good sprinkling of cheese and chopped fresh herbs.

Published on December 17, 2009
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