HEIRLOOM POLISH MUSHROOM SOUP

Delightfully creamy and bursting with earthy flavor, ‘Zupa Grzybowa’ is served Christmas Eve in Poland

Recipe by: Gabrielle

SERVES: 6 (10 fl. oz. each)

Wine Pairing:  2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)

PREP TIME: 25 minutes COOK TIME: 50 minutes TOTAL TIME: 1 hour 15 minute

INGREDIENTS

Soup Yield 64 fl. oz.

• 6 cups stock (beef, chicken, or vegetable)
• 1½ lbs. total mixed mushrooms (e.g., shitake, white button, cremini, etc.), cleaned, cut into ¼” slices
• 2 Tbsp. + 6 tsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• ¼ cup + ¼ cup 2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)
• 2 Tbsp. + 2 Tbsp. canola oil
• 1 cup yellow onion, cut into ¼” dice
• 1 cup celery, peeled, cut into ¼” dice
• 1 cup carrot, peeled, cut into ¼” dice
• 1 Tbsp. garlic, minced
• 2 tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
• 2 Tbsp. fresh minced dill, or 2 tsp. dried dill
• 1 Tbsp. + 1 Tbsp for garnish, fresh minced parsley
• 2 tsp. GC Napa Valley Natural Marjoram Finishing Sea Salt
• 2½ cups water
• ½ cup orzo pasta, uncooked
• ⅓ cup heavy cream
• ½ cup sour cream
• 1 Tbsp. lemon juice, freshly squeezed

TO PREPARE

1. Bring stock to a simmer in a 4-quart pot over medium heat.
2. Heat an empty 12” skillet over medium-high heat. Add mushrooms. Cook 6-7 minutes; mushrooms will release their juices and slightly brown. Off heat, add 2 Tbsp. Buttery Extra Virgin Olive Oil, ¼ cup My Angelina White Wine and stir. Return to heat, cook 1 minute. Reserve 18 mushroom slices for garnish. Add remaining mushrooms to the simmering stock.
3. Add 2 Tbsp. canola oil to the 12” skillet over medium-high heat. Add onion, cook 2-3 minutes. Add 2 Tbsp. canola oil, celery, carrots, cook 5-6 minutes. Add garlic, Lavender Tellicherry Pepper, cook 1 minute. Off heat, add ¼ cup My Angelina White Wine. Return to heat and reduce liquid for 1 minute. Add vegetable mixture to the soup.
4. Simmer soup for 15 minutes. Add dill, 1 Tbsp. parsley, and Marjoram Finishing Sea Salt. Note: Soup can be made to this point, cooled, refrigerated, and finished the next day to allow the mushroom flavor to develop.
5. Prepare Orzo: Bring water to a boil in a medium pot. Add orzo. Cook until tender, 12-15 minutes. Put cooked orzo and its cooking liquid into the soup.
6. Puree half the soup (4 cups), carefully if HOT, in a blender. Add cream, sour cream, lemon juice and blend again. Stir puree into the soup. Taste, adjust Marjoram Finishing Sea Salt to your preference.

TO SERVE

SHOPPING LIST

• 1 can/carton 48 fl. oz. your preference of beef, chicken, or vegetable stock
• 1½ lbs. total mixed mushrooms (e.g., shitake, white button, cremini, etc.)
• 1 bottle 2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)
• 1 bottle canola oil
• 1 medium yellow onion
• 1 bunch celery
• 1 bunch carrots
• 1 garlic bulb
• 1 small bunch fresh dill, or 1 package .5 oz fresh dill, or 1 jar dried dill
• 1 bunch parsley
• 1 box 19 oz. orzo pasta
• ½ pint (8 fl. oz.) heavy cream
• 8 oz. sour cream
• 1 lemon