Warm Porcini Soup
a warm and tasty soup for rainy fall days 26
26
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.
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?
