Todd Humphries is the chef-proprietor of the Martini House restaurant in San Francisco. See also our interview with Humprhies and fellow San Franciscan chefs Charles Phan of the Slanted Door and David Kinch of the Manresa restaurant,
The Eats of San Francisco.
"This soup has been on the menu at Martini House since we opened, but after the first year I decided to take it off in the summer since it was so hot.," said Humphries. "A customer came up to the kitchen window and asked with great disappointment: 'Where's your soup? I drove an hour for lunch so I could have it!' I have left it on the menu ever since and it is our biggest selling item."
INGREDIENTS
(Serves four)
- 175g butter
- 2 shallots (sliced)
- 220g button mushrooms
- 60g dried porcini (rehydrated in warm water for 1 hour)
- 75ml marsala
- 75ml white wine
- 500ml single cream
- 300ml milk
- 1tsp Banyuls vinegar
- 1 cup brioche croûtons, 1/4in dice
- 60g butter
- 1tbs finely chopped chives
- 4tbs sour cream or crème fraîche
METHOD
In a sauté pan, melt the butter and lightly toast the brioche croûtons to golden brown. Reserve croûtons for soup garnish.
Sweat shallots in butter until translucent, add button mushrooms and drained, rehydrated porcini and stew until almost all of the liquid is gone. Deglaze with the marsala and white wine. Reduce until dry. Cover mushrooms with cream and milk. Bring to a simmer. Cook, stirring, for 20 minutes.
Purée soup in a blender until smooth. You may strain or leave chunky. Season with the Banyuls vinegar, salt and pepper. Divide the soup among four bowls and garnish with sour cream chives and the croûtons.