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Warm Porcini Soup

 

a warm and tasty soup for rainy fall days
26

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 ounces olive oil
1 each shallots
diced
*
1 medium yellow onion
diced
4 ounces mushrooms, portabello
diced
1 pound mushrooms, porcini
¼ teaspoon rosemary leaves
fresh
*
¼ 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 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 20561% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 8%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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