2005 Syrah – Puree of Mushroom Soup

2005 Syrah A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. The Viognier addition (although a white grape) adds color stability and contributes to the floral nose. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish.

Puree of Mushroom Soup

2 T extra-virgin olive oil
2 T butter
1 medium white onion – chopped
1/2 cup celery – chopped
1 large russet potato – peeled and chopped
1 lb white or brown mushrooms – quartered
1/2 lb portabella mushrooms – chopped
4 garlic cloves – minced
1/2 cup dry sherry
2 T dried Italian seasonings
6 cups chicken broth (can substitute vegetable broth)
Salt to taste
White truffle oil (optional)
Cracked black pepper

Heat the oil and butter in a soup pot over medium heat. Add the onion, celery, potato and mushrooms – cook (allow to brown) about 10 minutes. Add the garlic and cook until fragrant – about 1 minute. Add sherry – cook 1 minute. Add the broth and Italian seasonings – bring to a boil. Reduce the heat to low. Simmer, partially covered, about 20 minutes. Using a hand blender or a covered blender – puree until smooth. Return to the pot and heat through. Add salt to taste.