Lane in Bernkastel, Germany

Soup

2 tsp. olive oil
2 slices thick cut bacon, sliced ½” julienned crosswise
1 lb. white mushrooms, quartered or thickly sliced
1 tsp. cracked black pepper
¼ c. shallots, sliced
1 T. garlic, chopped
1 tsp. thyme, chopped
1 tsp. parsley, chopped
¼ c. sherry vinegar
3 c. vegetable or chicken stock
1 c. heavy cream
¼ c. brandy
¼ tsp. almond extract
1 T. instant coffee (we use decaffeinated)

In heavy-bottomed pot, heat olive oil over high heat.  Add bacon and cook until crisp.  Add mushrooms and cook until turning golden, about 10 minutes.  Season mushrooms with pepper.  Add shallots, garlic and thyme and cook until shallots are soft and garlic starting to brown, 6 to 8 minutes.  Add parsley and vinegar and cook until liquid is almost evaporated.  Add stock and cook 10 minutes more.  Add cream and brandy and simmer over low heat for 10 minutes.  Puree in blender until smooth.  Stir in almond extract and coffee.  Can be refrigerated and reheated for service.

Garnish

1 c. low fat milk

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