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

Preparation Time: 25
Number of Servings: 4

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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.

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Submitted By: Miriam of New York
Email/Web Site:
Date Submitted: 10/30/2008 12:25:56 PM


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