Wild Mushroom Soup en Croute

If you are a comfort food-lover, this wild mushroom soup is a dream come true. It gets added richness from Brie cheese and is topped with buttery pastry.
Photo by Mikel Vang

Courtesy Bon Vivant, Telluride Ski Resort, Telluride, CO

To enjoy the hearty French cuisine and all-French wine list at Bon Vivant, you usually have to arrive on skis. The Telluride Ski Resort slopeside bistro’s cheese-filled, pastry-topped mushroom soup is a comfort-food lover’s dream.

An Elegant Rocky Mountain Winter Feast
Ingredients
  • 4 ounces salted butter
  • 1 medium leek, diced
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • 1 pound mixed wild mushrooms,
  • chopped
  • ½ cup dry Sherry
  • 1 cup red wine
  • ½ gallon whole milk
  • 1 quart heavy cream
  • 8 ounces Brie, diced
  • Salt and pepper, to taste
  • 3 eggs
  • 1 sheet of puff pastry, cut into 8 squares
Directions

In heavy-bottomed pot, melt butter over medium heat. Add leek, shallot and garlic, and cook until caramelized. Add mushrooms, and cook until liquid is almost gone. Deglaze with Sherry and red wine. Add milk and cream, and bring to simmer. Slowly add Brie, and stir until incorporated. Season with salt and pepper to taste. This can be done 1 day in advance. Refrigerate in airtight container.

Heat oven to 400˚F. Divide soup equally among 8 oven-safe bowls. Cover each bowl with square of puff pastry dough, using your hands to ensure an airtight seal. Mix eggs in a separate bowl, and brush egg mixture onto tops and edges of each puff pastry. Bake until golden brown, about 15 minutes. Serves 8.

Pair It

“This delicious soup will really work well with a village or premier cru red Burgundy,” says Andrew Shaffner, CS, CSW, wine director at Telluride Ski Resort. “Olivier Decelles’s Nuits-Saint-Georges 2014 is a perfect example. With a nose of red and black cherries, and a balanced, complex palate showing dark fruit, red flowers and subtle vanilla, this wine is a serious match. Alternatively, if you like to spice up your pairings a little, look to the Rhône valley, specifically Gigondas or Vacqueyras from producers like Domaine du Grapillon d’Or or Château de Saint Cosme. These Grenache-based wines will show gorgeous black and white pepper, combined with lovely dark fruit and a bit fuller body than the Burgundy, and at half the price.”

Published on November 18, 2017
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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