2 tbsp Olive Oil
2 lg Leeks white only chopped (put green in stock if you are making it)
1 lg yellow onion chopped
2cloves garlic (sauté in warm olive oil first)
2tbsp Olive Oil
36oz+ of Assorted mushrooms (be sure to chose some large and some small)*
.04lb of Dried Candy Caps
2c Pineau des Charentes Pineau Blanc (you could substitute brandy, or sherry)
2tbsp ea Thyme and tarragon chopped finely
2c of Chicken Stock
3+c of Water
1c of drinkable Sherry
Salt & Pepper to taste.
Sauté leeks and garlic in olive oil over medium hear until softened and starting to turn golden. Add “meaty mushrooms” like the portabellas, white and trumpet royales and 1c of water.
Meanwhile bring the Pineau des Charentes to a boil and add picked over dried candy caps. Reduce heat to med-low and simmer. When they re-hydrated 5-10 minutes (the liquid will have almost reduced in half, strain the liquid and retain it.
When meaty mushrooms have softened - about 8mins add the re-hydrated candy caps and the smaller mushrooms and herbs. Then add 2 c of Chicken Stock and 2c of Water and candy cap liquid (be careful to pour off only the top as any sand will sink to the bottom and you don’t want to pour that into your soup – this should be about 1c.
What Not to Pour into the Soup!
At this point I decided to partially puree the soup with a hand-held blender so that the pieces of mushroom resembled small pebbles. Jack preferred it chunkier. When you’ve decided add sherry and salt and pepper to taste.
Optional garnish is a sprinkle of herbs or a drizzle of crème frâiche.
This soup pairs amazing well with Pinot Noir – like the 1997Movia Pinot Nero.
*I used Baby Shitake (Far West Fungi), Trumpet Royale, 2x Mycopia’s Chef Samplers (Forest Nameko, Brown and Alba Clamshell, Trumpet Royale), 3 lg Portabella Mushrooms, and some white mushrooms. But you can use any combination. It’s best to cook the meaty mushrooms first and then add the more delicate ones later so that they will cook evenly.