Wild Mushroom & Brie Soup
with sautéed exotic mushrooms & truffle oil

Created by Annette McDonnell - Enjoy with your favorite Paradise Ridge red wine

Ingredients:
2 whole garlic bulbs roasted
1 bunch chopped green onions
6 tbsp shallots
2 cloves chopped garlic
1 1/2 cups fresh sliced Portabella & Crimini mushrooms
1 tbsp butter
1 tbsp olive oil
1 cup +6 tbsp Sherry
6 cups chicken broth
1 cup whole cream
8 ounces brie cheese with rind removed
2 cups exotic mushrooms
3/4 cup Ode to Joy
1 tbsp white truffle oil
1/2 tsp cayenne
1/3 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh thyme

Instructions: Sauté onions, 4 tbsps shallots and garlic in olive oil, butter & a dash of salt until golden brown. Add Portabella and Crimini mushrooms and sauté until mushrooms have turned golden brown. Add 1 cup dry sherry and let simmer long enough to reduce sherry by one half. Add chicken broth, salt, pepper, thyme, roasted garlic, cayenne pepper & nutmeg. Simmer for one hour. Before adding the cheese, remove the rind. Add the cream and cheese. Simmer the soup, whisking until the cheese melts and is smooth, then blend and create a puree. In a sauté pan, add 1 tbsp butter & 1 tbsp olive oil, add 2 tbsp green onion & 2 tbsp shallots, brown. Add exotic mushrooms and brown. Deglaze pan with 3/4 cup Ode to Joy, reduce fluid by one half and add to soup. Add white truffle oil and blend. Garnish with chopped green onion, a dash of nutmeg and a dash of cayenne pepper. Enjoy with any Paradise red!