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Mushroom Soup
This soup is made from the Trimmings (or from whole mushrooms) wild or white button mushroom stems.
1 lb of stems
1 Large spanish white onion
1 Qt of cream
1 cup of milk
1/2 lb. of butter
S & P
Truffle or truffle butter
Method:
1. Puree mushrooms and onion in a robocoupe
2. In a soup pot melt the butter and place the puree in the pot. Cook it out for ten minutes or so, stirring while doing so.
3. Add cream and milk. Bring to 210^F do not boil. (it won't ruin it if you do)
4. Remove from the pot and pour the soup in a blender, blending on HS.
5. Add a small amount of Truffle butter and season to taste.
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