Recipe

Warm Porcini Soup Recipe

	Jbc / All my dishes 1 year ago Nice and tasty soup for cold days Prep:15m Cook:10m Servings:4	Jbc
	vegetarian

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Ingredients

Ingredients for the 1 Liter iSi Gourmet Whip or 1 Liter Thermo Whip:

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

Directions

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.

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