CREAMY WILD MUSHROOM SOUP WITH FRESH THYME AND PARMESAN
4 tbs. butter
1 onion, chopped
1 tsp. salt
1 1/2 lbs. mushrooms, cleaned and chopped (1/2 lb. each of chanterelle, shiitake, and button mushrooms)
2 cloves garlic, minced
Dash grated nutmeg
1/2 tsp. dried ground sage
3/4 cup dry red wine
3 qt. chicken stock (preferably homemade, from browned bones)
2 tbsp. cream
salt and pepper, to taste
2 tbsp. fresh chives, chopped
2 tbsp. fresh parsley, chopped
2 tsp. fresh thyme, chopped
3/4 cup Parmesan Reggiano cheese. finely grated
Heat the butter in a soup pot over medium-high heat; then add the onion and the salt. Cook over medium-high heat until the onions begin to brown. Add the mushrooms and sauté them with the onions until they have browned as well. Add the garlic, nutmeg and sage and cook one minute longer. Add red wine, stir until almost evaporated, then add the stock. Bring soup to a boil, then reduce to a simmer. Simmer soup 20 minutes then remove from heat. Puree soup in a blender then return to the soup pot. Adjust seasonings with salt and pepper; add the cream and heat again but do not boil. Ladle soup into serving bowls, sprinkle with chopped fresh herbs and grated cheese. Serve immediately. Makes 6 to 8 servings.
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