Printer Friendly Recipe
From: Chef Rick Warkel
Serves: 6
Serve with Freestone Vineyards Chardonnay
|
|
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 puree solids, adding reserve liquid to desired consistency. Adjust to taste with salt & pepper.
Top with a drop or two of truffle oil (optional). |
