So I figure the best thing to start with is mushrooms. I’ve posted a couple recipes before using mushrooms, but that’s for my husband and I usually leave them out on my portions. I first tried mushroom soup at the restaurant Voice
which is who hosted the Gingerbread Dog house event
. My husband said “try this you can’t tell there’s mushrooms in it” I’m like yeah whatever, but gave it a shot anyway. He then had issues taking the dish away from me. I then begged the waiter for the recipe which he gave me the ingredients, but no measurements. Then luckily when I was searching the web for similar recipes bam the recipe was on the restaurants page so it made my day.
I warn you this makes a lot so you might want to cut it in half and it’s rich so don’t plan on eating a big bowl of it at a time, it works best as an appetizer portion. The only problem I had with it not tasting like Voice’s was that my soup was thicker and it had a mushroomy taste. I think adding a little more wine will make it better, because you know they thin it out to stretch their dollar. They also list 3 types of mushrooms so I think the key is to divide it up evenly using a pound of each. I used 2 and 1/2 pounds crimini then some sliced shitake in a jar because I couldn’t find any fresh and the portabellos didn’t look fresh at the store either. They served it in a cappuccino cup, but I put it in a clear bowl so you can see how it looked.
Mushroom Soup “Cappuccino”
(Adapted from Voice
3T Vegetable Oil
2 Large onions, 1/2″ dice
3lb Mushrooms and scraps (crimini, portabello, shitake)
3T Garlic chopped
2C White wine
Salt and Pepper
In a large sauce pot over medium, heat, add oil until hot.
Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.
Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2″. Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
2T Truffle oil
1/2c Whipping cream
1tsp Kosher salt
For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.