Velvety Mushroom Soup
Velvety Mushroom Soup
Printer Friendly Recipe
From: Chef Rick Warkel
Serves: 6
Serve with Freestone Vineyards Pinot Noir
From: Chef Rick Warkel
Serves: 6
Serve with Freestone Vineyards Pinot Noir
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Olive oil |
| 1 cup | Onion |
| ½ cup | Carrot |
| ½ cup | Celery |
| 1½ tsp. | Garlic |
| ½ cup | Heavy cream |
| 5 cups | Assorted mushrooms (chopped) |
| Salt and pepper to taste | |
| Truffle oil to taste |
Sweat onion, garlic, celery & carrot in olive oil. Add mushrooms and cook for approx. 4 minutes. Add chicken stock to cover and simmer for ½ hour. Stir in ½ cup heavy cream and bring to a boil. Strain and reserve liquid; Then purée solids, adding reserve liquid to desired consistency. Adjust to taste with salt & pepper.