From Michelin Recommended Quatrefoil Restaurant, this soup is a perfect choice for savouring the season
As the cooler months roll in, there’s nothing more satisfying than a comforting bowl of soup. Mushroom soup, with its earthy flavors and velvety texture, feels like the perfect dish to cozy up with.
This simple yet elegant Field Mushroom Soup from the Michelin Recommended Quatrefoil Restaurant in Dundas is a seasonal favourite, perfect for recreating at home. Pair it with your favourite red or white wine (look for a suggested pairing below), and you’ve got the ultimate cozy meal.
Field Mushroom Soup
Ingredients:
- 90g unsalted butter
- 2 medium onions, diced
- 3 cloves garlic, chopped
- 600g field mushrooms or button mushrooms
- 1 liter chicken stock
- 100ml dry white wine
- 125ml 35% cream
- 1 sprig thyme
- 1 bay leaf
Method:
STEP 1
Heat the butter in a large saucepan until melted and foaming gently and add the onions and garlic. Cook slowly until soft but not browned, about 8-10 mins.
STEP 2
Add the mushrooms and cook over a high heat for another 3 mins until softened. Deglaze with white wine and cook down until pan is almost dry. Pour in the chicken stock, bring the mixture to the boil, then add the thyme and bay leaf and simmer for another 30 mins. Add the cream and bring back to the simmer for 5 minutes.
STEP 3
Remove and discard the thyme and bay leaf, then remove the mushroom mixture from the heat and blitz until smooth in a blender (Vitamix or another high powered machine work best). Gently reheat the soup and garnish as you like. We are serving ours with kale chips and a parmesan and truffle cream.
Wine pairing:
Quatrefoil Sommelier, Christophe Reitz suggests gamay noir, for its earthy and savoury notes; or chardonnay, for its rich, rounded texture, be paired with this soup. Enjoy.
