MEMBER RECIPE
Warm Porcini Soup Recipe
Difficulty: Easy |
Total Time:
20
|
Active Time:
|
Makes:
1 liter
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Member recipes are not tested by the CHOW food team.
i love mushroom soups so tell me this is correct?
where on earth do you get a lb of porcinis