Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 10

How to Make It

Step 1    

In a large pot, melt the butter. Add the garlic, leeks, celery and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the thyme, sunchokes, potato and wine and cook for 3 minutes. Add the stock and bring to a boil. Simmer over moderately low heat until the potatoes and sunchokes are tender, about 20 minutes. Discard the thyme sprigs.

Step 2    

Working in batches, puree the soup in a blender until smooth; return the soup to the pot. Stir in the heavy cream, season with salt and pepper and keep warm.

Step 3    

In a large skillet, melt the butter in the olive oil. Add the mushrooms, cover and cook over moderate heat, stirring occasionally, until tender and starting to brown, about 7 minutes. Uncover and cook, stirring, until browned, about 4 minutes longer. Stir in the parsley and chives and season with salt and pepper.

Step 4    

In a small saucepan, heat the vegetable oil. Add the paprika and cayenne and cook over moderate heat until the oil has a smoky flavor, about 1 minute. Let cool.

Step 5    

Ladle the soup into bowls. Top each portion with mushrooms and a drizzle of paprika oil. Serve right away.

Make Ahead

The soup can be refrigerated for up to 3 days. Sauté the mushrooms and make the paprika oil shortly before serving.

Suggested Pairing

Michael Kwas, wine director at L'Etoile likes to pair this silky soup with Domaine de Villaine Aligoté because he says it "brings out the earthy sweetness of the mushrooms." Aligoté is a white grape grown in Burgundy that's often overshadowed by the ubiquitous Chardonnay, but it produces terrific medium-bodied, citrusy wines.

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