Joseph Phelps Vineyards: Recipes

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Velvety Mushroom Soup

From: Chef Rick Warkel
Serves: 6

Serve with Joseph Phelps Vineyards Chardonnay

	olive oil
1 cup	onion
½ cup	carrot
½ cup	celery
1½ tsp.	garlic
½ cup	heavy cream
5 cups	assorted mushrooms (chopped)
	Salt and pepper to taste
	truffle oil to taste

Sweat onion, garlic, celery & carrot in olive oil. Add mushrooms and cook for approx. 4 minutes. Add chicken stock to cover and simmer for ½ hour. Stir in ½ cup heavy cream and bring to a boil. Strain and reserve liquid; Then puree solids, adding reserve liquid to desired consistency. Adjust to taste with salt & pepper.

Top with a drop or two of truffle oil (optional).