Recipe: Marmalade Cafe Mushroom Soup with Port and Thyme

Here it is!

MARMALADE CAFE MUSHROOM SOUP WITH PORT AND THYME
From: Marmalade Cafe in Westlake Village

"Marmalade Cafe's mushroom soup is made with generous amounts of two kinds of mushrooms flavored with thyme, then simmered in a Port-richened broth for a deep, woodsy flavor.

Says chef Richard Vidal, "The thyme enhances the earthy flavor of the mushrooms, and the Port adds just a hint of sweetness as it's cooked down."

Mellowed with cream and pureed in the pot to a silky smoothness, this mushroom soup boasts complex flavors, but can make a simple, satisfying meal." - Cindy Dorn, LA Times Staff Writer

3 tablespoons olive oil, divided use
1 cup celery, diced
3 cups white onions, minced
2 tablespoons minced garlic
3 tablespoons thyme leaves, divided use
1/4 teaspoon ground white pepper
1 1/4 pounds cremini mushrooms, divided use
1 pound button mushrooms
2 cups Port wine
8 cups chicken stock
2 cups heavy (whipping) cream
1 tablespoon butter
1 tablespoon flour

Heat 2 tablespoons olive oil in a large heavy stockpot on medium-low heat. Add the celery, onions, garlic, 2 tablespoons thyme and white pepper and saute over low heat until the vegetables are nearly tender, about 10 minutes.

Reserve eight cremini mushrooms (if desired, to use later for garnish), then mince the remaining cremini and button mushrooms in a food processor.

Add the minced mushrooms to the pot and continue to saute until all the vegetables are tender, about 5 minutes.

Add the Port, bring to a boil, then reduce the heat and simmer uncovered for 30 minutes.

Add the chicken stock, bring to a boil, then reduce the heat and simmer 30 more minutes.

Add the cream and cook 15 more minutes.

Puree the soup in the same pot using a hand-held blender or remove to a blender, process until smooth and return to the pot.

Serve hot, garnished with the reserved cremini mushrooms, if desired.

Makes 8 servings
Source: Marmalade Cafe in Westlake Village in LA Times article, October 15, 2003
http://articles.latimes.com/2003/oct/15/food/fo-sos15