WILD MUSHROOM SOUP

	Rebecca Droke, Post-Gazette photos Chef Michele Savoia, owner of Dish Osteria & Bar, won first place with his Wild Mushroom Soup. Click photo for larger image.

• 6 cloves garlic, sliced
  
• 3 shallots, sliced
  
• 4 tablespoons extra virgin olive oil
  
• 1 1/2 pounds mixed mushrooms (cremini, portobello, shiitake), thinly sliced
  
• 3 ounces dried porcini mushrooms, soaked in warm water for 10 minutes
  
• 3 ounces tomato paste
  
• 2 tablespoons chopped fresh parsley
  
• 3 quarts beef stock
  
• Parmigiano-Reggiano cheese, grated, for garnish
  
• Truffle oil

In a large pan, saute garlic and shallots in olive oil. When light golden, add mushrooms (reserve water from porcini), pinch of salt and pepper and keep stirring until mushrooms are light brown in color.

Add tomato paste and parsley, stir until dissolved, then add stock and water from the porcini. Bring to boil, lower the flame and simmer for about 10 minutes.

Serve garnished with cheese and a few drops of truffle oil.

-- Chef Michele Savoia, Dish Osteria & Bar

BUTTERNUT SQUASH SOUP WITH GINGER/LIME CREME FRAICHE

Second place, People's Choice

• 1 quart chicken stock
  
• 1 large onion, diced
  
• 1 butternut squash, peeled, seeded and diced
  
• 3 carrots, peeled and diced
  
• 1 pint heavy cream
  
• Zest of 1/2 lime
  
• 1 ounce diced fresh ginger
  
• 1 pint creme fraiche or sour cream

In large pot, add stock, onion, squash and carrots. Simmer until squash and carrots are soft.

Using an electric hand mixer, puree until smooth. Add heavy cream and simmer to desired thickness.

Add lime zest and ginger to creme fraiche and mix together. Pour hot soup into a cup or bowl and garnish with creme fraiche.

-- Chef Pat Joyce, 17th Street Cafe

	Chef Anthony Folino, owner of Folino's Restorante, won the People's Choice Award for his Chicken Portabello and Roasted Red Pepper Soup. Click photo for larger image.

CHICKEN PORTOBELLO WITH RED PEPPERS

First place, People's Choice
Second place, Judges' Choice

• 1/2 pound butter
  
• 1 onion, finely minced
  
• 1 tablespoon minced garlic in oil
  
• 3 ribs celery, finely minced
  
• 2 cups finely minced portobello
  
• 1 cup jarred roasted red peppers, finely minced
  
• 1/2 cup flour
  
• 4 quarts heavy cream
  
• 4 6-ounce chicken breasts, grilled and chopped fine
  
• 2 tablespoons chicken base
  
• Salt and pepper

Melt butter in large pot. Add onions, garlic and celery and saute until soft. Stir in mushrooms and red peppers. Add flour and heavy cream, one quart at a time, stirring constantly to blend.

Bring to a slow simmer (at this point you can puree the vegetable mixture in a blender if a smooth soup is desired) and add chicken, chicken base and salt and pepper to taste. Simmer until thickened, about a half-hour tops.

-- Chef Anthony Folino, Folino's Ristorante