+

Warm Porcini Soup

Sign up to save this recipe to your profile Sign Up Now ›
1 liter Easy
Total: Active:
2 Ratings 

Ingredients (12)

  • 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
  • white pepper
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Instructions

  1. 1Method & 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.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...