Executive Chef Jason Gower,
Delta Winnipeg Hotel
This rich and earthy soup is as easy to make as it is delicious. If you’re unable to find all types of fresh mushrooms, soak the same amount of dried mushrooms in hot water for about 10 minutes to rehydrate.
1/2 cup chanterelle mushrooms, sliced
1/2 cup porcini mushrooms, sliced
1/2 cup button mushrooms, sliced
1/2 cup portobello mushrooms, sliced
3 Tbsp garlic, chopped
2 Tbsp shallots, chopped
1/2 cup potatoes, diced
2 tsp vegetable oil for sautéeing
4 cups cold water
1/4 cup white wine
4 cups 35% cream
1. In a large, non-stick pot over medium-high heat, sear mushrooms in oil for 15 minutes. Stir constantly.
2. Add garlic and shallots. Sauté for two minutes. Add potatoes and flour. Mix to combine.
3. Reduce heat to medium and slowly add water. Cook for approximately 15-20 minutes until thickened, stirring constantly.
4. Reduce heat to medium-low and slowly add white wine. Simmer approximately 15-20 minutes, adding cream in intervals. Salt and pepper to taste.
Yield 4 servings