Preparation Time: 25
Number of Servings: 4
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Ingredients:
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| 2 ounces Olive oil
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| 1 Diced shallot
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| 1 medium Diced yellow onion
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| 4 ounces Diced portabella mushrooms
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| 1 pound porcini mushrooms
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| 1/4 teaspoon Fresh rosemary
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| 1/4 teaspoon Fresh thyme
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| 8 ounces White wine
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| 1 quart Heavy cream
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| 1 quart Vegetable stock
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| To taste Salt and Pepper
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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.
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Submitted By: Miriam of New York
Email/Web Site: mgroth@jbcumberland.com
Date Submitted: 10/30/2008 12:25:56 PM
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