Chanterelle Mushroom Soup Shooters |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Chanterelle Mushroom Soup Shooters with a parmesan crisp tuille from Ingredients:
soup - yield: 1 litre |
4 oz fine diced onion |
1 clove of garlic chopped |
10 oz chanterelle mushrooms |
1 medium potato, peeled and diced |
3 cups chicken or vegetable stock. |
salt and pepper to taste |
parmesan tuilles -yield 12 to 16 |
12 tsp freshly grated parmesan (not pre-grated) |
Directions:
1. Soup: In a medium pan, melt 11/2 oz vegetable oil, add onion and garlic, cook until translucent;
2. Add chanterelles, and cook for 3 more minutes.
3. Add potato and stock, cook until potatoes are very tender.
4. Puree the mixture and adjust the seasoning.
5. Tuilles: Place 1” diameter spoonsful of Parmesan cheese on parchment paper;
6. Bake in 350-degree (F) oven until golden brown.
7. Let cool on paper, and use as garnish for soup.
8. Pour soup into shot glasses and add a Parmesan crisp on top.
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