Cream of Mushrooms, Scallops and Toasted Walnuts

Ingredients:

* 11-12 oz Portobello mushrooms, roughly chopped

* 7-8 oz button mushrooms, roughly chopped

* 7 oz. shallots or onions, coarsely chopped

* 3-4 cloves of garlic, coarsely chopped

* 1 quart of chicken stock

* 1 quart heavy whipping cream

* Canola oil

* 12 scallops, chop in ¼ - inch dice

* 1 cup of walnut, thinly shopped

* Salt & Pepper

Method:

* In a large saucepan, add some oil and sweat the shallot or onion over medium-low heat (do not brown them), for 4-5 minutes.

* Add the mushrooms and cook stirring for 3-4 minutes.

* Add the chicken stock and heavy whipping cream; bring to a quick broil and immediately reduce the heat to a simmer. Cook for 8 -10 minutes and let cool off for 5 minutes. Pour in batches in a blender and blend at high speed until there is no trace of the mushrooms.

* Preheat oven to 400 degrees. Place walnuts on a baking pan and toast the walnut until they turn golden brown.

* In a sauce pan over high heat, add some oil and sauté the scallops for 1 minute, until cooked but still translucent.

* In soup bowls, put 2 tablespoons of scallops at the bottom of each bowl, pour the warm cream of mushrooms over and sprinkle with toasted walnuts.

Wine Selections:

Cono Sur 2007 VIOGNIER (Chile, South America)

Sipp Mack 2004 PINOT GRIS RESERVE (Alsace, France)

Crios de Susana Balbo 2007 ROSE OF MALBEC (Argentina, South America)