Chef Michael Ballon
Castle Street Café, www.castlestreetcafe.com, Great Barrington, MA
- 1 onion, peeled and sliced
- 2 Tbsp vegetable oil
- 1 cup white button mushrooms
- ½ cup fresh shiitake mushrooms
- ½ tsp minced garlic
- Pinch of dry basil and thyme
- 2 Tbsp flour
- 1 quart chicken stock
- ½ cup dried mushrooms (morels, porcini, shiitake), reconstituted (soaked in hot water for 20 minutes)
- Salt & pepper to taste
- Splash soy sauce
- Splash sherry
- Minced scallions, for garnish
In a heavy bottomed sauce pan, brown the onions in vegetable oil over medium high heat. Add the button and shiitake mushrooms and stir well. Add the garlic, herbs and then the flour, mixing thoroughly. Add the chicken stock and reconstituted mushrooms. Stir well.
Let the mixture simmer for 20 minutes. Season with salt and pepper, soy sauce, and sherry.
Garnish with minced scallions. Serves 4.
Recommended wine/beer for Mushroom Soup:
Forchini Pinot Noir [Russian River Valley, California, USA]
For Chef’ Ballon’s mushroom soup, the Japanese term Umami comes to mind. Like the soup, the wine should have the ability to take the taste buds to another level. And so I’ve chosen the lush and full-bodied Pinot Noir, which I think will do the trick. Forchini Vineyards and Winery is a small 3000 case operation that sells fruit to other local wineries in Sonoma who prize their fruit for its excellence. The Forchini home version yields a velvety textured wine that is long and elegant, just like the Wild Mushroom Soup.
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