Rich, decadent, and packed full of flavor, this soup sings of fall. Prepare your taste buds for a serious treat with this recipe as the combinations of flavors come together to create a dish that is difficult to forget. I used a mix of cremini and portabella mushrooms in this batch but in the past have tried it with button mushrooms and a handful of shiitakes. Portabellas adds a depth of flavor that is absolutely mouthwatering and I highly recommend adding a few if you can.
While you are picking up the ingredients for this dish, be sure to grab a fresh french baguette as it pairs perfectly with this soup. My fiancé and I both went back for seconds and wiped our bowls clean with slices of the bread. Before you start cooking make sure you have everything cut up as you need to stir continuously at the beginning of the recipe. Overall this meal is quite quick and simple to throw together yet has the flavor profile of a soup that has been simmering all day. Enjoy!
Makes 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
*1 tablespoon butter
*4 cloves of garlic, minced
*1 large onion, diced
*1 pound of mushrooms, sliced (I like using a mix of cremini and portabella)
*1/2 teaspoon of salt
*1/4 teaspoon freshly ground pepper
*1 tablespoon fresh rosemary
*1/4 cup red wine
*1/3 heaping cup all-purpose flour
*4 cups hot beef broth
*1/2 cup heavy cream + 1/2 cup water
*2 teaspoons fresh chives for garnish
*Truffle oil to drizzle
Preparation:
*Melt butter over medium to high heat in a large soup pot or dutch oven.
*Add onion and sauté, stirring until they start to brown for around 4 minutes. Lower heat to medium, add in garlic and sauté for 2 minutes.
*Add mushrooms, salt, pepper, and rosemary. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their liquid.
*Turn the heat to medium-high and add in the red wine, allowing it to cook off completely. This should take about 4 minutes.
*Move heat back to medium and sprinkle flour over the mixture, stirring to coat.
*Pour in the broth and stir continuously until the soup has thickened and is at a steady simmer.
*Stir in heavy cream and water until well combined.
*Taste and adjust to preference. Add more cream for a richer soup or a bit of broth to thin.
*Serve with chives and a drizzle of truffle oil.
Recipe Creator - Alina Gersib