13713 Warm Porcini Soup 20 15 1 liter Thu Oct 30 09:14:03 -0700 2008 Thu Oct 30 09:14:03 -0700 2008 Easy American User http://www.chow.com/recipes/13713 Thu, 30 Oct 2008 16:14:03 GMT
  • Method & Technique: Sweat shallots and onion in olive oil over medium heat until beginning to color. Add mushrooms and continue to cook for 8-10 minutes. Add herbs. De-glaze with white wine and reduce until almost dry. Add vegetable stock and heavy cream and simmer until liquid has reduced by 25%. Puree in a blender until smooth. Season with salt and white pepper and strain through a sieve. Fill pint-size iSi Gourmet or Thermo Whip canister with hot soup. Secure the top and charge with one or two iSi N2O cream chargers. Shake and keep warm in a hot water bath at 160-180 degrees F. Yield: 10 cups. For the quart-size iSi Gourmet or Thermo Whip, simply double the recipe.
    • ]]>     http://www.chow.com JB Cumberland 49 Soup/Salad/Sandwich 2 ounces Olive oil

    ]]>     1 Diced shallot

    ]]>     1 medium Diced yellow onion

    ]]>     4 ounces Diced portabella mushrooms

    ]]>     1 pound porcini mushrooms

    ]]>     1/4 teaspoon Fresh rosemary

    ]]>     1/4 teaspoon Fresh thyme

    ]]>     8 ounces White wine

    ]]>     1 quart Heavy cream

    ]]>     1 quart Vegetable stock

    ]]>     To taste Salt and

    ]]>     white pepper

    ]]>