Question: Recently I had lunch in the Beiger Mansion Inn in Mishawaka, Ind. The Mushroom Hazelnut Soup was to kill for. The inn is charming, the food delicious and well presented. I would love the recipe for the soup.
- Mary Jo Burke, Monticello, Ind.
Answer: One of "America's Greatest Little Hotels and Inns," the Beiger Mansion is located in Mishawaka, Ind., a small community where old-fashioned gas lights illuminate the main street as it follows the St. Joseph River. Overnight guests drive under a covered portico and ring the doorbell for admittance; the imposing Corinthian-columned entry of the four-level Indiana white limestone mansion is used during weddings and other special events.
Chintz, burnished antiques and period decor such as freestanding bathtubs and footbaths re-create the cozy atmosphere of a bygone era in each of the seven guest rooms. Guests browse in the mansion's gourmet deli, Bella Cucina and the Fables Art and Gift Gallery, which includes ceramics by Greg Milne, carved marble angels by Wayne Harshberger and Irish-opoly (parents of Notre Dame students chuckle over landings that are named increased tuition, sneak, study, academic probation and Golden Dome).
The mansion was built by Martin Beiger, Mishawaka's self-made mil-lionaire, who bonded fleece to rubber and revolutionized rain boots and was modeled after the Vanderbilt estate, the Breakers, in Newport, R.I. Gutted by fire in 1975 the mansion lost such treasures as chandeliers with Steuben glass globes and a hallway floor trimmed in gilt gold, but authentic restoration is continuous. Mushroom Hazelnut Soup is a fall favorite.
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RECIPE
MUSHROOM HAZELNUT SOUP
3 cups chicken broth or stock
5 tablespoons sweet Marsala wine or apple cider
4 tablespoons butter, melted
1/4 cup flour
1 cup half-and-half, warmed
1 cup heavy whipping cream, warmed
4 cups cleaned and chopped button mushrooms
1/4 cup toasted, finely ground hazelnuts
1/16 teaspoon nutmeg
1/8 teaspoon salt
1/8 teaspoon black pepper
Wash mushrooms, remove stems and chop into small pieces in bowl of food processor fitted with steel blade. Set mushrooms aside. Place hazelnuts in pan under preheated oven broiler 3 to 5 minutes or until lightly toasted. Place hazelnuts in bowl of food processor fitted with steel blade and process until finely chopped. Set aside.
Combine chicken broth and wine or cider in large saucepan over medium-high heat until very hot but not boiling. Remove from heat and set aside. Place half of melted butter in large stock pot over low-medium heat. Add flour and stir continuously 3 to 5 minutes until flour is cooked and mixture thickens into roux. Slowly add chicken broth, stirring continuously until smooth and well blended. Reduce heat to low and simmer uncovered, stirring occasionally, 30 to 40 minutes. Remove from heat and set aside.
Place remaining melted butter and mushrooms in skillet over medium heat. Cook mushrooms 2 to 3 minutes or until moisture evaporates from skillet. Remove from heat and set aside.
Return stock pot to low heat. Stir in half-and-half and cream. Add mushrooms and hazelnuts (do not allow soup to boil or cream will curdle). Stir in nutmeg, salt and pepper and heat until warm. Makes approximately 6 cups or 4 appetizer-size portions.