Mushroom Veloute with Candied Pine Nuts

Mushroom Veloute

• 4 tablespoons butter
• 1 cup shallots, chopped
• 6 cups cremini mushrooms, quartered
• 3 cups shiitake mushrooms, ends of stems removed, sliced
• 2 dried porcini mushrooms, soaked in 1/2 cup hot water
• 5 cups stock (vegetable/mushroom or other)
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons brandy
• 1/4 cup heavy cream
• 4 tablespoons rice wine vinegar
• 1 tablespoon sugar

1. In soup pot over medium heat, melt 2 tablespoons butter until sizzling. Add shallots, toss to coat, and cook until translucent and starting to brown, 5 minutes.
2. Add remaining butter and mushrooms, reserving 1/3 cup cremini mushrooms for later. Add thyme. Turn heat to medium-high. Toss to coat, and saute until mushrooms are very fragrant and have started to emit liquid, about 5 more minutes.
3. Add porcini mushrooms, soaking water, and all stock. Bring to boil, then reduce heat, cover pot, and simmer 15 minutes.
4. Meanwhile, dissolve sugar in rice wine vinegar and add reserved mushrooms. Let marinate while soup is cooking.
5. When 15 minutes have passed, turn off heat. Either blend soup in batches in blender or food processor, or use immersion blender to blend soup in pot.
6. After soup is blended, pass through a strainer to remove any stray chunks. Return to soup pot.
7. Add cream and brandy; stir to fully combine.
8. Serve hot; garnish each serving with several of the candied pine nuts (recipe below) and marinated mushrooms.

Candied Pine Nuts

• 1/4 cup pine nuts
• 1 tablespoon sugar

1. In small frying pan over medium-low heat, combine sugar and pinenuts. As sugar begins to melt, use wooden spoon or a simple flick of the wrist to ensure all pine nuts are coated with the sugar.
2. Cook until sugar has fully melted and pine nuts are golden brown. Remove from heat; immediately transfer caramelized pine nuts to parchment paper or other nonstick surface to cool.