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.
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