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| Mushroom Soup |
| 4 Servings |
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| Ingredients |
1 1/2 Ibs fresh porcini mushrooms
4 oz dry porcini mushrooms
1 Ib champignon mushrooms
2 whole shallots
1 C heavy cream
8 C vegetable stalk
2 T truffle oil
2 T butter
2 oz fontina cheese
1 C dry white wine
to taste salt and pepper
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| Method |
| In a pot put 2 tablespoons of butter.
Place sliced shallots; sauté to clarity.
Add fresh porcini mushrooms, champagne and presoaked dry porcini
mushrooms.
Cook to approximately 10 minutes, add white wine and vegetable
stalk, heavy cream, salt and pepper to taste and cook for about 45
minutes.
In a blender, blend to a fine purée.
Plate soup, place a slice of fontina cheese and drizzle truffle
oil to finish. |
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