This is a recipe that I got from our cruise we went on in December. It was at there steakhouse and they had a cooking demonstration - so you know I was there - yummy!
Ingredients:
Thinly sliced assorted Mushrooms 1 lb
Onion 5 tbsp
Garlic 1 clove chopped
Butter Clarified 2 ounces
Chicken stock 2 pints
Cream 1 pint
Truffle oil few drops
Chopped parsley 1 tsp
Salt to taste
White pepper to taste
Directions:
Saute onions and garlic in butter, add assorted mushrooms.
Add stock and simmer. Season with salt and pepper.
When mushrooms are cooked blend in a blender and sieve through a chinois.
Return the puree to the pan and add cream and few drops of truffle oil.
Adjust the seasoning and consistency. Serve hot.
Serves 4
This was a beautifully flavored soup. I loved it. If you love mushrooms like I do you will greatly enjoy this soup. The one they made had 5 different mushrooms, shiitake, portabello, button, crimi, and oyster. They said to use a variety of different mushrooms for better flavor.
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