Warm Porcini Soup(Nice and tasty soup for cold fall days)

Preparation Time: 25
Number of Servings: 4

Ingredients:

2 ounces Olive oil

1 Diced shallot

1 medium Diced yellow onion

4 ounces Diced portabella mushrooms

1 pound porcini mushrooms

1/4 teaspoon Fresh rosemary

1/4 teaspoon Fresh thyme

8 ounces White wine

1 quart Heavy cream

1 quart Vegetable stock

To taste Salt and Pepper

Directions: Method & Technique: 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.

Submitted By: Miriam of New York
Email/Web Site: mgroth@jbcumberland.com
Date Submitted: 10/30/2008 12:25:56 PM