Wild Matsutake Soup
Makes 6 Servings
|Sauvignon Blanc from San Cerre or Albarino from Rias Baixas, Spain or Grunear Veltliner from Austria|
This is a comforting soup with a slight pine note provided by the wild matsutake mushroom. Perfect for a cold winter’s day. This recipe uses most of the fresh matsutake as a topping (preserving its raw texture and flavor) rather than cooking it into the soup. For a stronger matsutake flavor you could add more to the soup while it’s cooking, or use the soup broth to reconstitute some dried matsutake mushrooms.