WILD MUSHROOM SOUP with TAWNY PORT & GRUYERE TOAST

from Chef Callie Johnson, daughter of Diamond Rio’s Gene Johnson

For the soup:

Ingredients:	2 Tablespoons butter 1 shallot, chopped 2 lbs wild mushrooms, such as cremini, shitake, morel, chanterelle, sliced thick 2 sprigs fresh thyme 1/2 cup tawny port (you will find this in the wine store. It is less sweet than other ports.) 3 cups rich chicken stock 2 cups heavy cream Black pepper Salt

Directions:	1. In a large skillet over medium heat, melt butter. Add shallot and sauté until tender, 1 to 2 minutes. 2. Add mushrooms and thyme, cook until tender and mushrooms have released their liquid, about 5 to 8 minutes. 3. Add tawny port and simmer about 5 minutes. 4. Add chicken stock and simmer 10 minutes. 5. In a blender, puree the entire pot in small batches and return puree to pan. Add cream and season to taste with salt and pepper.

Ingredients:

2 Tablespoons butter
1 shallot, chopped
2 lbs wild mushrooms, such as cremini, shitake, morel, chanterelle, sliced
thick
2 sprigs fresh thyme
1/2 cup tawny port (you will find this in the wine store. It is less sweet than
other ports.)
3 cups rich chicken stock
2 cups heavy cream
Black pepper
Salt

Directions:

1. In a large skillet over medium heat, melt butter. Add shallot and sauté until tender, 1 to 2 minutes.

2. Add mushrooms and thyme, cook until tender and mushrooms have released their liquid, about 5 to 8 minutes.

3. Add tawny port and simmer about 5 minutes.

4. Add chicken stock and simmer 10 minutes.

5. In a blender, puree the entire pot in small batches and return puree to pan. Add cream and season to taste with salt and pepper.

For the Gruyere Toast:

Ingredients:	1 loaf French bread, sliced thin 1/2 cup melted butter 1 cup shredded gruyere cheese, or other good Swiss cheese Fresh black pepper

Directions:	Pre-heat oven to 375 degrees. Place bread slices on a cookie sheet and brush with melted butter. Sprinkle each slice liberally with cheese. Season with fresh cracked pepper. Bake until golden brown, 8 to 10 minutes. Serve with Wild Mushroom Soup

Ingredients:

1 loaf French bread, sliced thin
1/2 cup melted butter
1 cup shredded gruyere cheese, or other good Swiss cheese
Fresh black pepper

Directions:

Pre-heat oven to 375 degrees.

Place bread slices on a cookie sheet and brush with melted butter. Sprinkle each slice liberally with cheese. Season with fresh cracked pepper. Bake until golden brown, 8 to 10 minutes. Serve with Wild Mushroom Soup