Portabella Mushroom Soup

This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School.

Notes

1. This recipe requires demi-glace. Don’t use stock as you will be disappointed.
2. I used Wilson Creek Angelica Cream Sherry and found the sweetness complimented the earthiness of the mushrooms.

Servings: 2

Ingredients

• 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

Recipe

1. 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.
2. 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.
3. 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.
4. Put half of the portabella mushroom in each soup bowl. Add hot soup.