Warm Porcini Soup
a warm and tasty soup for rainy fall days
Yield
4 servingsPrep
5 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
olive oil
|
|
| 1 | each |
shallots
diced |
*
|
| 1 | medium |
yellow onion
diced |
|
| 115.6 | ml/g |
mushrooms, portabello
diced |
|
| 453.6 | g |
mushrooms, porcini
|
|
| 1.3 | ml |
rosemary leaves
fresh |
|
| 1.3 | ml |
thyme
fresh |
*
|
| 231.2 | ml/g |
white wine
|
|
| 0.9 | l |
heavy whipping cream
|
*
|
| 0.9 | l |
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.
