Monday November 18, 2019
1 Whole Yellow Onion - finely chopped
1 Whole Shallot - finely chopped
3 full sprigs of Fresh Rosemary - pulled off the stem and finely chopped
1lb Baby Bella Mushrooms - chopped
1 cup Marsala
1/2 cup Shady Lane Cellars Pinot Noir
16oz Heavy Cream
32oz Chicken or Veggie Stock
3 T Olive Oil
Small Toast Points or Unseasoned Croutons
Heat a large soup pot on medium-high heat and add 3 Tablespoons of olive oil. Allow oil to heat, then add onion, shallot, garlic and rosemary. Allow to sweat and cook down for 5 minutes making sure not to burn. Turn down heat as necessary. Next, add all of the chopped mushrooms. Stirring often, cook for 5 minutes. You will now add the Marsala and red wine. Keep stirring and allow mushrooms to continue to cook down. Reduce heat and simmer on low for 10 minutes.
Remove from heat and separate half of the contents of your pot into a separate bowl (if you have an imersion blender) or directly into a blender or food processor. Mix until smooth, soft puree. Add the puree back to the remaining mushrooms/onions in your pot and place back on medium heat.
Now add your chicken stock, stirring to incorporate fully. Lastly add your heavy cream, pour slowly and stir freqently until fully incorporated. Bring to a slow simmer and allow to cook covered for 15 minutes.
Garnish with toast point or croutons.
Serve and Enjoy!
General Manager | Shady Lane Cellars