#sauternes

Certainly interesting: A new book tells the story of the Lady of Yquem

On an especially wet and chilly day, you might want to warm up with a bowl of hot soup and a festive Russian ballet. There’s bound to be an airing of The Nutcracker sometime this week and this deliciously creamy Nut-cracking Cream of Mushroom Soup is the perfect accompaniement to Clara’s Christmas reveries (I recommend the Mariinsky Theatre’s performance of 2017, the music and dancing are fantastic, and the costumes are stunning!)

Ingredients (serves 2):

2 tablespoons unsalted butter

1/2 tablespoon olive oil

450 grams/1 pound chestnut mushrooms

2 fluffy sprigs flat-leaf parsley (+ a few more leaves for garnish)

1 large garlic clove, minced

1/2 teaspoon sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 heaped tablespoons ground hazelnuts

1/2 tablespoon plain flour

1/2 cup sweet white wine

1/2 cup, warmed

2 cups whole milk

In a large, deep skillet or saucepan, melt butter with olive oil, over medium-high heat.

Dust chestnut mushrooms, and cut them into thick slices. Add mushrooms to the skillet, and sauté, a couple of minutes, until softened. 

Finely chop parsley, and stir into the mushrooms, along with minced garlic. Cook, 1 minute. Season with sea salt flakes and black pepper. With a wooden spoon, stir in ground hazelnuts and flour. Cook out, 1 minute. Deglaze with sweet white wine, and stir in warm. Reduce heat to medium. Finally, very gradually stir in whole milk, waiting for the soup to thicken as you add. Then, bring to a simmer. Remove from the heat.