Warm Porcini Soup

⁽¹⁾

a warm and tasty soup for rainy fall days

20 minutes Prep: 5 minutes Cook: 10 minutes

205 calories per serving view nutrition facts

JBCPR

4 servings suggest servings

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Ingredients

2	ounces	olive oil
1	each	shallot	diced
1	medium	yellow onion	diced
4	ounces	mushrooms, portabella	diced
1	pound	mushrooms, porcini
1/4	teaspoon	rosemary leaves	fresh
1/4	teaspoon	thyme	fresh
8	ounces	white wine
1	quart	heavy whipping cream
1	quart	vegetable stock
1	x	salt and white pepper	to taste

Directions

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.

Reviews

nice and tasty soup
about 1 year ago by JBCPR

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Nutrition Facts

Serving Size 221g

Amount per Serving

Calories 205 61% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 11mg	0%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 4.0g	8%

Vitamin A	1%		Vitamin C	8%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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