This week: Big Picture's pinot and field-mushroom soup.
1kg field mushrooms
3 red onions, finely chopped
2 large potatoes, finely chopped
2 cups Central Otago pinot noir
6 cups water
a few pieces dried porcini mushrooms
3Tbsp mushroom stock powder
salt and pepper to taste
cream, croutons and fresh coriander to serve
Clean and chop the mushrooms, onions and potatoes and put them in a pot with the pinot noir and water. Add dried mushrooms and stock. Bring to the boil and simmer until reduced by 20%. Season to taste and blend.
To serve: Reheat the soup with cream, and a dollop more pinot. Pour into a bowl and serve with a swirl of cream and croutons, sprinkled with finely chopped coriander. Serve with freshly baked ciabatta and a glass of Central pinot noir round a roaring winter fire.
Requested by Wendy Sellwood of Omarama.. Phil Parker, proprietor of The Big Picture, in Cromwell, has sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
