Wild Mushroom Soup

Several varieties of wild mushrooms are in season in Northern California right now and there are so many exciting ways to prepare them. To keep off the chill of the winter season, we’ve created this hearty soup recipe. You can use any mushrooms that you like in this recipe but we recommend chanterelles (which are at their seasonal peak in December), porcini or oyster mushrooms.

4 stocks of leeks-white part only, sliced
3 lbs. mixed wild mushrooms, chopped
4 cups vegetable or mushroom stock
3 sprigs of thyme, leaves only
1 bay leaf
2 garlic cloves, finely chopped
½ cup cream
1 bunch chives, chopped
White truffle oil, to garnish
Salt and pepper, to taste
Crostini and Parmesan cheese (optional garnish)

Sauté leeks, thyme and garlic in 2 tbsp. olive oil and 3 tbsp. butter. Add the mushrooms to the leeks and cook until they are very tender. Add the broth and bay leaf and cook for 20 minutes, then remove bay leaf. Using a hand mixer, puree the soup, then add the cream and cook for another 10 minutes on low. Add salt and pepper to taste, and garnish with several drops of white truffle oil and a sprinkle of chives for each serving. Garnish with a crostini and parmesan cheese (optional). Serves 10.

Recipe by Chef Emily Buller