Traverse City’s iconic bistro, Poppycocks, shares a hearty soup recipe for winter.
- 8 tablespoons + 4 tablespoons butter
- 1 large yellow onion, diced
- 2 shallots, minced
- 2 tablespoons garlic, minced
- 1 pound mushrooms, sliced (Portabellas and/or shiitakes work well)
- 1 cup red wine
- 1 cup flour
- 1 quart mushroom stock
- 1 quart vegetable stock
- 1 quart heavy cream
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme
- 2 tablespoons basil, chopped
- 1 cup shredded Parmesan
- 1 cup goat cheese
- 1 tablespoon smoked butter*
- Salt and pepper to taste
In a small saucepan or sauté pan, melt 8 tablespoons butter and whisk in flour. Simmer for 1 minute to form a roux. Set aside.
Sauté onion, shallots and garlic with 4 tablespoons butter in a large stockpot until softened, then add mushrooms and continue to cook down. Deglaze pan with red wine. Add roux to pot and stir. Slowly whisk in mushroom stock, vegetable stock, cream and smoked butter. Bring to a boil then turn to low. Stir in herbs and cheese. Season to taste.
*Optional to add. Kingsley cheesemaker Sue Kurta of Boss Mouse Cheese cold-smokes creamy butter chunks with applewood.