Truffle-mushroom soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T unsalted butter
1 celery rib, shopped fine
1 medium onion, chopped fine
Salt
4 garlic cloves, minced
1 lb. Portobello mushroom caps, chopped fine
8 cups chicken stock
1/2 oz. dried porcini
2 bay leaves
2 sprigs fresh thyme (1 T dried)
1/4 oz fresh black truffles, chopped fine (optional)
3 T white truffle oil (don't scrimp here. Buy the good stuff that is
made of olive oil and white truffles only.)
Olive oil
1 cup heavy cream
Pepper
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Directions: |
Directions:Soak dried porcini in just enough warm water to cover for about
30 minutes. Rinse off. Sift the water through a coffee filter and
save.
Chop the portobellos very fine using a mezzaluna. Chop the
other vegetables.
Melt the butter in the pot over medium heat until the foaming
subsides.
Add the celery, onion and 1/2 tsp. salt. Saute until softened,
about 10 minutes.
Stir in 2 T. garlic and saute about 30 seconds.
Add portobellos and heat about 1 minutes.
Cook covered over medium-low heat for about 20 minutes until
all juices are released.
Add stock, dried porcini and water and bay leaves. Simmer
uncovered 30 minutes.
In a separate pan, saute half tsp. of truffles (if using), 2 garlic cloves and
thyme in 3 T.'s of the white truffle oil and 3 T. olive oil for 2-3
minutes.
Using a food processor, puree the soup in batches until
smooth. Strain through a fine-mesh strainer into a bowl. It is
best to use the back of a ladle for this maneuver. Clean pot and
add the strained soup.
Add cream and seasoned oil without the thyme leaves.
Add salt and pepper to taste.
Heat and serve in small cups. Drizzle with the white truffle oil
and sprinkle chopped truffles. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: This makes a great meal all by itself with some good bread.
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