Mushrom Bisque

INGREDIENTS

2 tablespoons dried porcini mushrooms, chopped

1/2 cup dry red table wine

2 tablespoons olive oil

1 cup white onion, chopped

4 cloves garlic, minced

2 cups diced Crimini mushrooms (4-5 medium sized)

1 cup dry white table wine

1 can (14 ounce) low sodium beef broth

1/2 cup half and half

METHOD

Warm the red wine in a small sauce pan and add the porcini pieces. Simmer until half the wine has been absorbed and remove from the heat. Reserve.

Using a large skillet on medium-high heat, add the olive oil and onion and simmer until the onions are translucent, about 3 to 4 minutes. Add the chopped Crimini mushrooms and garlic and continue to simmer until the mushrooms are softened, about 6 to 7 minutes. Add the white wine and the porcini mushrooms with liquid. Bring to a boil and simmer for 3 to 4 minutes to remove the alcohol. Remove from the heat and reserve.

Working in batches if necessary, puree the soup in a blender ot food processor. If it will not puree completely, add some of the beef broth. After cleaning the original sauce pan, return the soup to it and add the remaining beef broth and half and half. Stir well and simmer to reheat the soup. Serve warm with a Reserve Zinfandel or Merlot.

This is a rich soup and should be served in 4 ounce portions.