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● Chunky Mushroom Soup
Any variety of mushroom will do in this simple weeknight soup, although button mushrooms work beautifully as well as chanterelles, oyster and cremini.
1⁄4 cup extra-virgin olive oil
4 scallions, white part only, thinly sliced
1 stalk celery, minced
1 carrot, minced
1 pound button mushrooms, rinsed and chopped
3 cups chicken stock
1⁄2 cup heavy cream
1 bay leaf
salt and freshly ground pepper
1⁄2 cup Grana Padano, freshly grated
In a large pot over medium heat, warm the olive oil. Add the scallions, celery and carrots and cook for 5 minutes. Add the mushrooms and cook, stirring, for 5 more minutes. Add the stock, cream, bay leaf, salt and pepper and bring to a boil. Cook for 10 more minutes. Ladle into 4 individual warmed serving bowls and top with the grated Grana. ● Serves 4
Wine
Suggestion, Light-Bodied with a delicate bouquet: Casetta-Gavi DOCG