Inspired after a meal at Dry Creek Kitchen in Healdsburg, CA, we took on Joel Robuchon’s creamy mushroom soup — paired with a Willamette Valley Pinot from Cristom, this soup had to-die-for flavor but was lacking in texture (sorry Joel!)
Creminis and shiitakes were finely chopped, simmered in chicken broth, then blended before adding a plump tablespoon of creme fraiche and freshly roasted and ground corriander. A few creminis were reserved and thinly sliced for the topping, along with a sliver of truffle oil.
The flavor was divine — hearty and earthy with an aromatic accompaniment. But the blending left us with a grainy soup with bits of mushroom throughout. Could we have blended longer? Perhaps. An alternative technique will be researched for future attempts.