Warm Porcini Soup
Submitted by JBCPR
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
20 minThis is mushroom soup dressed for the occasion, blended velvety smooth and served as a warm, airy foam straight from a whipping canister. The flavor runs deep and woodsy, built on intense porcini backed by meaty portobello.
Concentration is the goal at every step. The mushrooms cook down with shallot and onion, then a good pour of white wine deglazes the pan and reduces almost to dry, leaving behind all that savory essence without any boozy edge.
Cream and vegetable stock simmer in, the whole thing gets pureed and pushed through a sieve until it’s flawlessly silky.
The showpiece finish is optional but fun: load the hot soup into an iSi whipper, charge it, and dispense a cloud-light espuma. No gadget? It’s just as lovely poured straight from the pot.
Chef Tips
- Cook the mushrooms a full 8 to 10 minutes to drive off their water and deepen the flavor before any liquid goes in.
- Reduce the white wine almost to dry. That concentrates the flavor and cooks off the raw alcohol that would otherwise dominate.
- Strain the puree through a fine sieve for a truly silky texture, especially if you’re foaming it; stray bits will clog the whipper nozzle.
- If using an iSi whipper, hold the soup in a water bath at 160 to 180°F (71 to 82°C) so the foam stays warm and stable.
Variations
- Stir a splash of truffle oil or a few dried, rehydrated porcini into the base for an even more intense mushroom hit.
- Garnish with sauteed wild mushrooms and a drizzle of cream for a rustic, un-foamed version.
Ingredients
Directions
Sweat shallots and onion in olive oil over medium heat until beginning to color.
Add mushrooms and continue to cook for 8 to 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%.
Purée 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 to 180 degrees F. Yield: 10 cups.
For the quart-size iSi Gourmet or Thermo Whip, simply double the recipe.
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