Creamy Mushroom Soup with Reduced Garlic Balsamic
4 tablespoons Gil’s Grapeseed Oil or California Extra Virgin Olive Oil
4 cups assorted wild mushrooms, sliced
4 garlic cloves, peeled and minced
1 small yellow onion, peeled and minced
1/2 cup sun-dried tomatoes, diced
1 teaspoon paprika
2 teaspoons Gourmet Bread Dipper seasoning
1/4 cup white wine
2 tablespoons all purpose flour
4 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 cup Gil’s Garlic Balsamic
San Fran Sea Salt to taste
1 tablespoon fresh basil, chopped
Heat olive oil in a large pot or dutch oven over medium-high heat. Once the oil is hot, add mushrooms and cook until tender, about 3 minutes. Add garlic, onions, sun-dried tomatoes, paprika, and bread dipper seasoning, and stir to combine. Sauté for an additional 3 minutes then deglaze the pan with wine. Simmer until the wine has reduced by half, about 2 minutes, and reduce the heat to medium-low. Add flour and stir to coat the vegetables. Add broth and heavy cream, stir to combine, and bring to a low simmer. Cover and cook for 20 minutes, stirring occasionally.
While the soup is cooking, place balsamic vinegar in a small saucepan and bring to a simmer over medium heat. Simmer for 5-8 minutes or until the balsamic has reduced by half and lightly coats the bottom of the saucepan. Remove from the heat and set aside to cool slightly.
Once the soup has cooked, season to taste with salt, and divide between bowls. Drizzle soup with reduced balsamic and garnish with chopped basil before serving.