Ansel added this recipe to his repertoire after a purveyor sold him 60 pounds of amazing dried Pacific Northwest mushrooms at an excellent price. He sautés the mushrooms in white wine, which gives them a slight tanginess, before pureeing them and mixing them into the creamy soup; then he splashes in a bit of sherry for sweetness.Plus: More Soup Recipes and Tips
The creamy mushroom soup can be refrigerated for 2 days. Reheat gently before serving.
A sherry would be a natural partner for this sherry-spiked soup. Produced in the Jerez region of Spain ("sherry" is an English corruption of the region's Moorish name, Xérès), sherry is one of the most underrated, and consequently underpriced, wines available today. Made primarily from the Palomino grape, sherries can range from bone-dry to extremely sweet, but a dry amontillado, with its characteristic nuttiness, is best with this earthy soup.