Wild mushroom cream soup is perfect for a romantic dinner, it’s very easy to cook and a Casa Amati Feteasca wine will give it a touch of elegance and delight.
- 1 handful of dried Porcini mushrooms
- ¾ cup of Casa Amati Feteasca wine
- 80g butter 1 spinach, finely chopped
- 400g fresh mushrooms (mix of brown and white mushrooms), peeled and chopped
- 4 tablespoons flour
- 1 tablespoon chopped fresh thyme
- 500ml chicken broth
- freshly ground black pepper
- Greek yogurt
Add the dried mushrooms and Casa Amati Feteasca wine into a bowl; leave them to soak for 1 hour. Remove the mushrooms and chop them, leaving a few whole ones for dressing, and store the wine for later.
Melt the butter in a large saucepan, then add the chopped leek and leave it for 5 minutes until soft and slightly transparent. Add the fresh mushrooms to cook for 10 minutes. While the mushrooms and leeks are being cooked, add the flour and stir for 2 minutes.
Add the Casa Amati Feteasca wine and the chopped thyme. Let the wine cook for 1 minute then add the broth, salt and pepper to taste. Bring it all to a boil then decrease the heat. Let it simmer for 30 minutes, stirring regularly.
In a clean bowl, add some Greek yogurt and pour a cup of soup stirring gently, until you get a smooth and creamy paste, then add into the pan with all the other ingredients. If you do it this way the yogurt you add to the soup will not curdle.
Serve with slightly roasted dried mushrooms and bruschetti.
Suitable wine: Casa Amati Feteasca highlights the aroma of dried mushrooms and gives your dinner a relaxed and delicious touch.