This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School.
- This recipe requires demi-glace. Don’t use stock as you will be disappointed.
- I used Wilson Creek Angelica Cream Sherry and found the sweetness complimented the earthiness of the mushrooms.
- 2 tablespoons butter, divided
- 1 large portabella mushroom, sliced and cut into cubes, divided into 1/4 and 3/4.
- 8 ounces white button mushrooms, sliced
- 1/4 cup sherry
- 4 ounces veal demi-glace
- 1 pint heavy cream
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- Melt butter in a large saute pan over medium heat until foam subsides. Saute 3/4 of the portabella mushrooms and all of the white button mushrooms until they are browned and dry (about 5 minutes). Add sherry and reduce to half. Stir in demi-glace, cream and thyme.
- Simmer for 25 minutes. Strain into a small saucepan, season to taste and keep warm. Alternatively, the soup can be cooled, refrigerated and reheated when needed.
- When ready to serve, melt butter in a large saute pan over medium heat until foam subsides. Saute remaining 1/4 of the portabella mushroom until tender.
- Put half of the portabella mushroom in each soup bowl. Add hot soup.