E&L's Infused Mushroom Soup

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

This soup is really a dinner entrée cause of it's complex developed flavors. It's unique tasty and complex flavors come for a pot simmered for 4 hours have key ingredients like the roasted meaty bones, earthy mushroom and vegetables. It really is a meal in itself. especialy if you pair it with a bottle of Di Giovanna HELIOS Nero d'Avola DOC Sicilia wine. This wine is crafted from a historic family parcel in Contessa Entellina, vines over 30 years old. A persuasive Nero d’Avola and Syrah blend, with aromas of sweet spice, black cherry and earthy notes.

Note: Easy to follow links have been to added to certain ingredients not commonly found. Also links to the wines and evo have been added as the wine(s) mentioned are actually paired by a winery in Sicily and not found in the states. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

HELIOS Nero d'Avola DOC Sicilia

Serves: 12

Prep Time: 15 min

Cook Time: 5 hours

Ingredients:

Base stock:

2 lbs. Butcher meaty bones (like short ribs)

4 carrots thickly sliced

2 medium onion, quartered

4 cloves of garlic, smashed

3 celery stalks, chopped

1 tbsp. dry rosemary

1 tbsp. dry thyme

1 tbsp. of oregano

1 tsp of cumin

1 tsp of red pepper flakes

1 tsp marjoram

4 bay leaves

1/8 cup salt

4 quarts of water

Second Phase

16 oz. whole Portobello mushrooms

1 bundle of leeks (cleaned and chopped)

1/4 cup of heavy cream

Salt and Pepper to taste

Cooking Steps

1. Preheat oven to 450 F.

2. Season meaty bones and place in an aluminum lined oven-safe pan. Place in oven and bake for 45 minutes.

3. Meanwhile, using a stockpot with lid, place in all the ingredients under Stock. Bring to a boil, then lower temperature to medium-high.

4. After 45 minutes, place baked meaty bones and any drippings from the pan into the stockpot already cooking. Using a wood spoon, stir and cover. Let this continue cooking for 3 hours on medium-high. Keep an eye out for it in case it dries out as you will need to add more water to cover all the ingredients.

5. After 3 hours, uncover pot and lower the heat to medium. Add all mushrooms and leeks. Stir and cover. Cook for another hour.

6. After the hour is up, uncover and begin to remove the bones and bay leaves and set aside. With a fork, remove the meat and place it back into the pot. Add salt and pepper to taste.

7. After all the bones have been removed, add 1/2 of the heavy cream and stir.

8. Using a hand mixer, with the steel S-shaped fixed blade, start to blend all the ingredients in the pot. Add the rest of the heavy cream and continue blending till you have a creamy consistency.

9. In your favorite bowl, ladle in the creamy soup, garnish with sautéed mushrooms and parsley.

10. Enjoy with a glass of wine!