7th September 2008, 05:47:03 PM
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World class genius
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Join Date: Jan 2004
Location: Concrete wall
Mushroom Soup (serves 4)
2 tablespoons olive oil
20g butter, chopped
1 large onion, chopped roughly
5 garlic cloves, chopped roughly
2 cups flat mushrooms diced
4 cubes vegetable stock (3.8g each)
4 cups of water
1 cup thickened cream
salt and pepper to taste
1. Heat oil and butter in a saucepan.
2. Throw in onion and garlic. Cook, stir until tender.
3. Add mushrooms. Stir often and leave to cook until soft.
4. Pour in water. Partially simmer for 20 minutes. Add cubes of vegetable stock.
5. Remove from heat. Allow to cool slightly.
6. Process soup in batches until well combined. Return to stove.
7. Add thickened cream under low heat.
8. Season with salt and pepper and finally, serve.
Cream of Mushroom Soup
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 chile de arbol, crumbled
1/2 pound Portobello mushrooms, sliced
1/2 pound Crimini mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cups vegetable or beef stock
1 cup heavy cream
1 Turkish bay leaf
In a deep soup pot, heat the olive oil and butter until it's melted. Add in the onions and cook until translucent, about 5 minutes. Add the garlic, stirring to combine and cook for a minute or so. Toss in the thyme, sage, rosemary, chile de arbol, and the sliced mushrooms. Season with the salt and pepper and cook until the mushrooms are soft, about 5 minutes.
Sprinkle everything with the flour, stir to combine and cook for another minute or two, to remove the raw flour taste. Some of the flour may stick to the bottom and brown a little. Pour in the stock, cream and tuck in the bay leaf. Stir to combine everything well and to scrape up any of the flour that and browned to the bottom of the pot.
Bring to a gentle simmer (not a rolling boil) and cook for 10 minutes until the soup has thickened.
Ladle half the soup into a blender and puree until smooth.
Pour into a large bowl and then puree the other half of the soup. Return the soup to the pot and then taste and correct the seasonings.
To serve, ladle into bowls (or mugs) drizzle with a tiny bit more cream, grind over some pepper and scatter with parsley or a sprig of one of the herbs used in the soup. I can also imagine that some extra mushrooms, sliced and sauteed in a little butter with some fresh thyme would be nice to spoon over the top. It's great with a slice of country bread that has been brushed with some olive oil and then grilled until charred and crispy.