Voice Restaurant's Mushroom Soup Cappuccino |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Delicious and rich Mushroom Soup Cappuccino featured at VOICE Restaurant in downtown, Houston, Texas. Ingredients:
3 tablespoons vegetable oil |
2 large onions, 1/2-inch dice |
3 lbs mixed mushrooms, and scraps (crimini, portabello, shiitake) |
3 tablespoons garlic, chopped |
2 cups white wine |
chicken stock |
3 cups cream |
salt and pepper |
2 tablespoons truffle oil |
1/2 cup whipping cream |
1 teaspoon kosher salt |
Directions:
1. Soup:.
2. In a large saucepot over medium, heat, add oil until hot.
3. 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.
4. 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.
5. In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
6. Truffle Foam:.
7. 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.
|
|