nothing says rainy day like a steamy bowl of soup. I could not have been more excited to break out my 7 1/4 quart le Creuset “french” oven for the task.
Portobello Mushroom Soup
with goat cheese & white truffle oil
10 – 5” portobello mushroom caps – cubed in½ inch pieces
3 slices apple smoked bacon – cut in ½ inches pieces
10 shallots – skinned & sliced
4 cups chicken stock
3 heads garlic
1 medium leek – cleaned and sliced thin
1 – 750 ml. bottle pinot noir
1 qt. cream
8 tbs. goat cheese salt & pepper
white truffle oil – 5 drops per soup
In a heavy bottom saucepan, sweat out the bacon, shallots, garlic and leeks until transparent. Add portobello mushrooms and continue to sweat until 90% of the moisture is removed from the mushrooms. Add pinot noir and reduce wine to three-fourths. Cover mushrooms with chicken stock and reduce to a slow simmer. Add cream; bring to a boil and purée. Season well and pass through a fine sieve. Keep warm.
Serve with garlic croutons, crumbled goat cheese and garlic flowers.
Recipe from Chef Cal Stamenov
Marinus Restaurant at Bernardus Lodge,
Carmel Valley, CA