2 ½ pounds crimini mushrooms, sliced
1 white onion, thinly sliced
4 cloves garlic, smashed
4 tablespoons butter
2 teaspoons dried thyme
2 teaspoons porcini powder (optional)
Salt and pepper
4-5 cups vegetable or mushroom stock
½ cup red wine, dry marsala, or dry sherry
½ cup cream
Fresh thyme and truffle salt for garnish
In heavy bottom stock pot, melt butter over medium heat. Sauté onions, garlic and mushrooms until very tender, stirring constantly. Cook until mushrooms begin to brown, then season with salt, pepper, porcini powder and dried thyme then deglaze with your choice of alcohol. Reduce by about half, then add 4 cups of stock. Simmer for about 45 minutes, then remove from heat and let cool for about 20 minutes. Transfer in batches, to a blender and blend until very smooth. Put pureed soup in clean pot and adjust thickness with more stock if desired. Finish with cream and season to taste. Garnish with truffle salt and fresh thyme.
The soup’s creamy texture reigns in the youthful brightness of the 2013 Napa Valley, Rutherford Estate Vineyard Merlot, allowing more of the soft fruit and spice to emerge. The natural meaty, earthiness of mushrooms is a great complement to the Rutherford dust and the truffle salt and thyme complement herbaceous complexity.