Black Truffle balsamic · SELECT Medium olive oil · Soups and Breads · Vinoso Vinegar ·Mar 26, 2024

Wild Mushroom Soup

Name: Wild Mushroom Soup
Ingredients: 4 tablespoons butter, room temperature; 3 tablespoons Fustini’s Medium SELECT olive oil; 2 cups sliced celery; 1 cup sliced shallots; 1 chopped leek or small onion; 3 garlic cloves, minced; 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces); 3 cups sliced cremini mushrooms (about 6 ounces); 3 cups sliced oyster mushrooms (about 4½ ounces); 1 oz dried porcini mushrooms, reconstituted in 2 cups boiling water; ½ cup dry white wine; 1 cup Fustini’s Vinoso vinegar; ½ cup all-purpose flour; 8 cups chicken stock or canned low-salt chicken broth; ¼ cup Fustini's Black Truffle balsamic; ½ cup whipping cream

Submitted by Chef Laura Rainey

Ingredients

4 tablespoons butter, room temperature
3 tablespoons Fustini’s Medium SELECT olive oil
2 cups sliced celery
1 cup sliced shallots
1 chopped leek or small onion
3 garlic cloves, minced
3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
3 cups sliced cremini mushrooms (about 6 ounces)
3 cups sliced oyster mushrooms (about 4½ ounces)
1 oz dried porcini mushrooms, reconstituted in 2 cups boiling water
½ cup dry white wine
1 cup Fustini’s Vinoso vinegar
½ cup all-purpose flour
8 cups chicken stock or canned low-salt chicken broth
¼ cup Fustini's Black Truffle balsamic
½ cup whipping cream

Directions

Melt butter with olive oil in a large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté, until onion is translucent about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté, until beginning to soften about 4 minutes. Add white wine and Vinoso. Boil until liquid is reduced to glaze, about 6 minutes.
Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock, agrodolce and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often about 10 minutes.
Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve.

Wild Mushroom Soup