Truffle Mushroom Soup

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by Abby Buzick

KMOV.com

Posted on December 7, 2009 at 4:00 PM

Updated Monday, Dec 7 at 4:04 PM

Truffle Mushroom Soup

By: Executive Chef Greg Ziegenfuss of Butlers Pantry

4 oz. Truffle Olive Oil
1 cup diced red onions
2 tablespoons minced garlic
3 cups stemmed julienne shiitake mushroom:
3 cups sliced crimini mushrooms
3 cups sliced oyster mushrooms
1 tablespoon dried thyme
2 tablespoons dried parsley
1 cup dry sherry

2 tablespoons truffle olive oil
¼ cup all purpose flour
2 qt. vegetable stock, chicken stock or low sodium chicken broth
1 cup heavy cream

Heat truffle oil in a large heavy bottomed pot over medium heat. Add celery and onions, sauté until opaque. Add all the mushrooms and the garlic and sauté until softened. Add the dried herbs and sherry, reduce in half. Add 2 tablespoons more oil and flour. Stir so as not to burn or clump. Gently whisk in stock, bring to a boil, lower to a simmer until mushrooms are tender and flour cooks out (approximately 15 minutes). Add heavy cream and season with kosher salt and white pepper to taste. Puree with a hand held submersible blender or in batches in a blender.

Serves 8. Garnish with lightly sautéed sliced mushrooms, a sprig of fresh thyme and a drop of truffle olive oil. 

 

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