One of our favorite ways to beat the Phoenix heat in the summer is to drive about eight hours north to the southwest corner of Colorado. Last year, we were up in this area and stopped by Purgatory at the Durango Mountain Resort. We took the chair to the top of the mountain, hiked around to enjoy the breath-taking scenery, dipped our toes in a cool mountain stream, rode the alpine slide down the hill for a bit of a thrill, and dined on the patio at Purgy’s. Chef Charley Curtis was kind enough to provide us with this recipe so that we can relive this memory any time.

Ingredients

  • 2 oz Dried Black Trumpet Mushrooms
  • 2 Tablespoons Minced Shallot
  • 2 Tablespoons Minced Garlic
  • 1 Teaspoon Butter
  • 1 Teaspoon Minced Fresh Thyme
  • 1 Cup Cognac
  • 1 Cup Chicken or Vegetable Stock
  • 1 Quart Heavy Cream
  • ¼ Cup Blonde Roux
  • Fresh Nutmeg To Taste
  • Salt/White pepper To Taste

Method

  1. Heat butter in heavy saucepan, add shallots and garlic and sweat until translucent. 
  2. Add cognac and ignite, being careful to avoid fireballs throughout cooking area
  3. Allow to reduce by 1/2 then add chicken stock, thyme, and dried mushrooms
  4. Simmer 15 minutes then add heavy cream, bring just to a boil and simmer 45 minutes
  5. Pass liquid through chinoise or very fine sieve, pressing on mushroom mixture to extract all liquid, reserve mixture
  6. Return liquid to simmer
  7. In separate small sauce pan prepare the roux by melting butter and slowly whisking in flour until smooth and incorporated, cook until very light golden brown, whisking constantly.
  8. Whisk roux into soup and reduce by ¼
  9. Pass soup through chinoise again and season with salt and white pepper to taste.
  10. Serve soup with a tablespoon of reserved mushroom mixture and grated nutmeg on top

Check out the Wine & Mushroom festival at Durango Mountain Resort

 Click Here for More Soups of the Week

 

About Charley Curtis and Durango Mountain Resort

Graduate of Scottsdale Culinary Institute in 2000, Charley was the personal chef for the Dave Matthews Band. As Executive Chef  at Durango Mountinan Resort, Charley is the driving force behind the most dramatic improvements to Purgatory’s food offerings in 20 years. He is an exceptional chef and a great team player. Charley’s behind-the-scenes contributions allow the resort to provide their guests with the best service possible.

Just eight hours from Phoenix, AZ, Durango Mountain Resort, Purgatory Village offers just about everything you’ll need on your visit to the Rockies and a great summer time escape from the heat with beautiful vistas and loads of summer activities including mountain biking, the alpine slide and summer festivals including the upcoming Mushroom and Wine Festival. Th classic Purgy’s  restaurant, located in the Purgatory lodge, has been stylishly updated.  Let the friendly and fun service staff wine and dine your lunch needs on the patio while enjoying the beautiful mountain views.  Purgy’s Restaurant will serve you up indoors in the new state of the art facility with the same great service and food selections. Click here to learn more about the great summer activities.