Panera Bread periodically offers a Forest Mushroom Soup that is fabulous. Because they only offer it as a seasonal soup, I formulated this recipe. Jordan loves it and says it is better than Panera's. That's my boy!
1 1/2 Pounds Wild Mushrooms (I used 8 oz. each button and crimini and package of wild mushroom blend which included shitake, oyster, and mini bella)
1 Medium Shallot, chopped
4 Tablespoons Butter, divided
2 Springs Fresh Rosemary, chopped
2-3 Sprigs Fresh Thyme
2 Tablespoons Flour
1/4 Cup Merlot
2 Cups Beef Stock
3 Cups Half & Half
Flat Leaf Parsley, chopped
Salt & Pepper
Melt 2 tablespoons butter in stock pot; cook shallot until translucent. Add all sliced mushrooms, rosemary, thyme, and season with salt & pepper. Simmer until tender.
Once mushrooms are tender, pull out the thyme sprigs. Push the mushrooms to the side and add the remaining butter to the center of the pan. Sprinkle 2 tablespoons of flour into melted butter and whisk out lumps. Cook this for a few moments to cook out flour taste. Add Merlot, beef stock, and half & half while stirring. Salt and pepper as needed. Just before serving, add parsley.
Serve with crusty bread.
I'm linking this post to Show & Tell Wednesday at Blue Cricket Design and Foodie Friday at Designs by Gollum.