Local Wild Mushroom Soup with Crisp Shiitake & Lime Crème Fraiche Paired with 2019 Elkhorn Peak Estate Grown Pinot Noir

Recipe created by Chef David at Valentina's Kitchen, and served as part of the four course prix fixe menu at the 2024 Valentine's Day Wine Dinner.

Serves Two

Ingredients

For the Broth:

• 1 carrot, peeled and cut into pieces

• ½ yellow onion, cut into small pieces

• ½ celery stalk

• 4 garlic cloves

• 3 bay leaves

• 4 cups wild mushrooms

  
  

For the Crisp Shiitake Mushroom Topping:

• 2 cups shiitake mushrooms, coarsely chopped

• ½ cup diced onions

• Finely chopped garlic (to taste)

• Finely chopped parsley (to taste)

  
  

For the Lime Crème Fraiche (Makes 1 Cup):

• 1 cup crème fraiche

• Zest and juice of 1 lime

• 1 garlic clove, minced

• ¼ teaspoon salt

  
  

Instructions

Make the Lime Crème Fraiche:

1. In a bowl, whisk together crème fraiche, lime zest, lime juice, minced garlic, and salt until smooth and creamy.

2. Refrigerate until needed. For a thicker consistency, let it sit overnight. Can be stored in the fridge for up to a week.

   
   

Make the Broth:

1. Heat a small pot over medium heat and drizzle with olive oil.

2. Add the carrot, onion, celery, garlic, and wild mushrooms. Sauté, stirring occasionally, until the vegetables are softened and slightly caramelized (about 8 minutes).

3. Add enough water to fully cover the vegetables. Simmer until the carrots are tender.

4. Blend the mixture using an immersion blender until completely smooth.

5. Return the broth to the pot, season with salt and pepper to taste, and dilute with water to reach the desired consistency.

6. Stir in lime crème fraiche until the broth reaches the preferred level of creaminess, reserving some for garnish.

   
   

Prepare the Crisp Shiitake Mushrooms to add to the Broth:

1. In a separate pan, sauté the shiitake mushrooms, diced onions, and finely chopped garlic in olive oil until fully cooked.

2. Stir in chopped parsley and set aside.

   
   

Assemble & Serve:

1. Ladle about 2 cups of broth into each bowl.

2. Add ½ cup of sautéed mushrooms on top.

3. Finish with a drizzle of lime crème fraiche, a touch of olive oil (or truffle oil for a richer flavor).

Wine Pairing: 2019 Elkhorn Peak Estate Grown Pinot Noir

Pinot Noir is at the heart of everything we do at Elkhorn Peak, and our 2019 vintage is a wonderful example of why this grape shines in our vineyard.

This wine is fruit-forward, with secondary earthy notes—exactly what makes it such a natural match for wild mushrooms. This pairing is all about balance—the richness of the soup, the crispy shiitake, and the tangy lime crème fraiche all meet the bright acidity and forest-like depth of Pinot Noir, creating a seamless and delicious combination.