Wooldridge Creek Vineyard & Winery 2009 Pinot Noir – Sunchoke and Roasted Mushroom Soup

2009 Pinot Noir – Sunchoke and Roasted Mushroom Soup

2009 Pinot Noir This is a full, rich wine with flavors of toasted black tea and freshly baked cherry pie.

Sunchoke and Roasted Mushroom Soup

Makes 12- 8 oz servings

1 lb sunchokes, scrubbed and cut into ½” slices
1 lb potatoes, scrubbed and cut into ½” slices
1 lb mushrooms, scrubbed and cut into ¼” slices
3 Tbs olive oil
1 large onion, diced
6 large garlic cloves, chopped
2 tsp Italian seasoning
½ c white wine
2 qts vegetable stock
¼ lb smoky blue cheese, crumbled
¼ c heavy cream

Preheat oven to 425°. Toss cut sunchokes, potatoes, and mushrooms with 2 Tbs olive oil, and lay on 2 baking sheets. Sprinkle with 1 tsp salt and ½ tsp pepper. Roast until tender, and browned in spots.

Heat 1 Tbs oil in a stock pot. Sauté onions until translucent, then add garlic and Italian seasoning. Sauté until fragrant, then add vegetables from the oven. Add ½ c wine, stirring constantly. Once absorbed, add the stock. Let come to a simmer, then puree soup. Season to taste.

In a small saucepan over low heat, melt the blue cheese in the heavy cream. Whisk until smooth.

To serve, ladle 6 ounce portions of the soup into bowls. Drizzle the smoky blue cheese cream on top.