People's Choice Award Goes to...

Wild Mushroom Soup from Nella Cucina is the winner of the People's Choice Award.

To recreate this delectable dish, follow the recipe below.

 

Wild Mushroom Soup

 

Ingredients

1/4 cup olive oil

1 stick (1/2 cup) unsalted butter

2 shallots, finely minced

5 cloves garlic, finely minced

3 sprigs fresh thyme, picked off the stems

1 pound cremini mushrooms, stems removed and sliced

1/2 pound shiitake mushrooms, stems removed and sliced

1/2 pound oyster mushrooms, tough ends removed and sliced

1 small package (1 oz) dried porcini mushrooms, rehydrated in 1 cup of boiling water, water reserved

1 small package (1 oz) dried chanterelle mushrooms, rehydrated in 1 cup of boiling water, water reserved

1 1/2 cups white wine

1 L vegetable stock

Salt and pepper to taste

2 cups heavy cream, truffle oil and chopped chives

 

Method

Heat a large soup pot over medium heat and add the oil and butter. Once the butter has melted, add the shallots, garlic and thyme and cook, stirring occasionally, until softened and translucent. Add the cremini, shiitake and oyster mushrooms and saute until the mushrooms are softened and starting to brown.

Pour in the white wine, using a wooden spoon to scrape off any brown bits from the bottom of the pan. Bring to a boil and let reduce by half.

Add the porcini and chanterelle mushrooms, along with the rehydrating liquid, and the vegetable stock. Bring to a boil, then lower the heat to low and allow to simmer for 20 minutes to let the flavours come together.

Remove the soup from the heat and, using a hand blender, puree until smooth.

Place the pureed soup back on low heat, stir in the cream and season with salt and pepper to taste.

Bring the soup to a gentle simmer, then remove from the heat and serve, garnishing with a drizzle of truffle oil and a sprinkling of chives.