Courtesy Bon Vivant, Telluride Ski Resort, Telluride, CO
To enjoy the hearty French cuisine and all-French wine list at Bon Vivant, you usually have to arrive on skis. The Telluride Ski Resort slopeside bistro’s cheese-filled, pastry-topped mushroom soup is a comfort-food lover’s dream.
Published: November 18, 2017
Ingredients
Directions
In heavy-bottomed pot, melt butter over medium heat. Add leek, shallot and garlic, and cook until caramelized. Add mushrooms, and cook until liquid is almost gone. Deglaze with Sherry and red wine. Add milk and cream, and bring to simmer. Slowly add Brie, and stir until incorporated. Season with salt and pepper to taste. This can be done 1 day in advance. Refrigerate in airtight container.
Heat oven to 400˚F. Divide soup equally among 8 oven-safe bowls. Cover each bowl with square of puff pastry dough, using your hands to ensure an airtight seal. Mix eggs in a separate bowl, and brush egg mixture onto tops and edges of each puff pastry. Bake until golden brown, about 15 minutes. Serves 8.
Pair It
“This delicious soup will really work well with a village or premier cru red Burgundy,” says Andrew Shaffner, CS, CSW, wine director at Telluride Ski Resort. “Olivier Decelles’s Nuits-Saint-Georges 2014 is a perfect example. With a nose of red and black cherries, and a balanced, complex palate showing dark fruit, red flowers and subtle vanilla, this wine is a serious match. Alternatively, if you like to spice up your pairings a little, look to the Rhône valley, specifically Gigondas or Vacqueyras from producers like Domaine du Grapillon d’Or or Château de Saint Cosme. These Grenache-based wines will show gorgeous black and white pepper, combined with lovely dark fruit and a bit fuller body than the Burgundy, and at half the price.”
