cream-of-mushroom-soup

From the Goose & Gander
St. Helena • Napa Valley

Yield: 950 ml / 4 portions

Ingredients

• 7 g Butter
• 9 oz Button Mushrooms, sliced
• 4 oz Onions, sliced
• 4 g Dried Porcini
• 84 ml Marsala
• 42 ml White Wine (Sauvignon Blanc)
• 525 ml Heavy Cream
• 105 ml Whole Milk
• 4 g Banyuls Vinegar
• Salt & fresh ground white pepper, to taste

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Instructions

1. Sweat onions in butter until translucent; add button mushrooms and dried porcini, and cook until they have released their moisture and reduce to almost dry.
2. Deglaze with the white wine and Marsala and reduce to a light syrup.
3. Add cream and milk, bring to a scald.
4. Puree in blender and strain through a chinois.

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The Goose and Gander is a very cute converted craftsman home that has become a restaurant. I loved their soup so much and then they gave me the recipe. It’s exceptional.

1245 Spring Street, St. Helena, CA 94574
www.goosegander.com
Phone: 707-967-8779
Instagram: @goosegandernapa

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