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Iris’ Wild Mushroom Soup With Oloroso Sherry and White Cheddar

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Serves 4-6

Ingredients
1 cup wild mushrooms (cremini, portobello, porcini, etc.), sliced
2 cups button mushrooms, sliced
4 oz. diced smoked bacon (optional)
¼ cup yellow onion, diced
8 cloves garlic, chopped
Canola or olive, as needed, to sauté
4 cups water or vegetable broth
1 Bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
¾ cup heavy cream
Brandy or Armagnac; to taste (approximately ¼ cup)
Kosher salt and freshly ground pepper, to taste
4-6 tbsp. white cheddar, shredded

Directions
Sauté mushrooms, bacon, onion, and garlic in oil over low heat. Stir often until all ingredients have wilted and become very soft. Add water (or broth) and herbs to the pot to a boil for 1 minute, then reduce to a medium simmer until reduced by approximately ¼. Stir occasionally. Add cream. Bring to a boil. Reduce immediately to a simmer when cream begins to foam. Stir constantly at a simmer until cream no longer foams and looks silky smooth. Remove from heat to cool for approximately 10 minutes. Then blend on low until smooth. Return to original pot and reheat until piping hot. Add liquor and season to taste with salt and pepper. Pour soup into bowls and top with approximately 1 tablespoon of shredded white cheddar cheese.

Pairing Tip: Long Vineyard Sangiovese

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