This is an especially fragrant and luxurious soup, one that’s both hearty and delicate at the same time. In addition to the sherry, it’s finished with a little creme fraiche, which adds both a silky texture and a delicious tang, a perfect combination for our fruity and earthy Clone 115 Pinot Noir.
This recipe is shared on our website courtesy of Jill Hough, author of 100 Perfect Pairings: Small Plates to Enjoy
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 onion, cut into 1/2-inch dice
4 cloves garlic, pressed or minced
8 oz brown, cremini, or portobello mushrooms, or a combination, trimmed and thinly sliced (about 4 cups)
4 oz shitake mushrooms, stems removed, thinly sliced (3 cups)
1 1/2 tsp coarse kosher salt, to taste
1/2 tsp freshly ground black pepper, to taste
2 tbsp plus 1 tsp fresh thyme leaves,divided
5 cups chicken broth
3 tbsp dry sherry
2 tbsp creme fraiche, homemade or store-bought
1 tbsp soy sauce
In a large stockpot over medium-high heat, warm the butter and olive oil until the butter is melted. Add the onion and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms, salt, pepper, and 2 tbsps of the thyme, and cook until the mushrooms become limp, 2 to 4 minutes. Add the broth, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the mushrooms are tender, 7 to 10 minutes. Turn off the heat and let the liquid cool slightly.
Transfer about half of the soup to a blender or food processor and puree, scraping down the jar or bowl as necessary. Return the mixture to the pot and stir in the sherry, creme fraiche, and soy sauce. (You can prepare the soup up to 3 days in advance. Cool it, then store it covered in the refrigerator.)
If necessary, gently reheat the soup. Taste, ideally with the wine, and add more salt and/or pepper if you like. Serve hot, garnished with the remaining 1 tsp of thyme.
2009 Pinot Noir Clone 115