Portobello Mushroom Soup

Portobello Mushroom Soup
with goat cheese & white truffle oil


10 – 5” portobello mushroom caps – cubed in½ inch pieces
3 slices apple smoked bacon – cut in ½ inches pieces
10 shallots – skinned & sliced
4 cups chicken stock
3 heads garlic
1 medium leek – cleaned and sliced thin
1 – 750 ml. bottle pinot noir
1 qt. cream
8 tbs. goat cheese salt & pepper

Optional Garnishes:

garlic croutons
white truffle oil – 5 drops per soup
garlic flowers


In a heavy bottom saucepan, sweat out the bacon, shallots, garlic and leeks until transparent. Add portobello mushrooms and continue to sweat until 90% of the moisture is removed from the mushrooms. Add pinot noir and reduce wine to three-fourths. Cover mushrooms with chicken stock and reduce to a slow simmer. Add cream; bring to a boil and purée. Season well and pass through a fine sieve. Keep warm. Serve with garlic croutons, crumbled goat cheese and garlic flowers.

Recipe from Chef Cal Stamenov
Marinus Restaurant at Bernardus Lodge,
Carmel Valley, CA