French Herbed Mushroom Potage

A warming winter soup best served with a good crusty, sourdough bread.

Ready

• 2 oz smoked bacon or pancetta
• 1 onion, chopped
• 1 Tbsp olive oil
• ¾ cup mushrooms, cleaned, stemed, and chopped (portobello or crimini and wild mushroom mix)
• 2 ½ cups beef stock
• 2 Tbsp sweet sherry
• 2 Tbsp fresh mixed herbs, chopped (sage, rosemary, thyme, marjoram)
• Salt and pepper to taste
• Sprigs of herbs to garnish
• Crème fresh or yogurt for garnish

Set

• Large saucepan with lid
• Immersion blender or food processor
• Wooden spoon

Go

1. Roughly chop bacon or pancetta and place in saucepan over heat.
2. Cook slowly to render fat.
3. Add onions and cook until translucent (you may need to add a little oil if using pancetta).
4. Add mushrooms to pan.
5. Cover and sweat until they are soft and their liquid has run out.
6. Add stock, sherry, and herbs.
7. Cover and simmer for about 12-15 minutes.
8. Remove from heat.
9. Salt and pepper to taste.
10. Puree with immersion blender or food processor. Don’t worry about getting smooth (just call it “rustic”).
11. Return to heat to warm and check seasonings.
12. Serve with dallop of crème fresh or yogurt and garnish with sprig of herb.

What you should know

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