Wild Mushroom Soup with Tarragon Cream - CD Recipes - CookingDistrict.com
Cooking District Recipes

Wild Mushroom Soup with Tarragon Cream

Photo by dejahthoris
Yield:
4 serving
Photo by dejahthoris
Step 1
1 whole Portobello mushroom cap • Gills removed
1/2 cup Granulated sugar
1/2 cup Water
CRISPY MUSHROOMS:

In a heavy botoom sauce pan, combine sugar and water. Bring to a boil overmedium heat and cook until sugar has dissolved, then remove from heat. Slice portobello into 1/8 inch slices. Dip each slice into the syrup and lay on to a silpat. Place in a preheated 200 F oven until dry and crispy. Approximately 30 minutes. Once crisp reserve for service.
Step 2
1 cup Heavy cream
1/2 cup Tarragon
TARRAGON CREAM:

Combine tarragon and heavy cream in a small sauce pan. Bring to a slow simmer over medium heat and simmer for 10 minutes. Place into a high speed blender and puree. Strain through a fine sieve and reserve for service.
Step 3
3.5 cup Mushroom broth or chicken broth
1.5 oz Dried porcinin mushrooms or Morels • Soak 1cup broth overnight
1 tbsp Olive oil
5 tbsp Butter - unsalted
1.5 cup shallots • chopped
12 oz Assorted Wild Mushrooms • chopped
8 oz Button mushrooms • sliced
3 clove Garlic • minced
3 tsp Tarragon • chopped
4 tsp All purpose flour
2 cup Heavy cream
2 tsp Truffle oil
Kosher salt to taste
Cracked black pepper to taste
MUSHROOM SOUP:

In a large heavy bottom stock pot, heat olive oil and butter over medium heat. Add chopped shallots ans saute until tender. Add wild mushrooms and button mushroom, saute until brown and tender, approx 8 minutes. Add minced garlic, thyme and Porcini Mushrooms and saute for 2 minutes. Sprinkle flour over mushrooms and continue to cook while stirring for 1 minute. Gradually whisk in reserved porcini liquid and heavy cream. Bring to a boil over medium heat while stirring frequently. Reduce the heat to a simmer and simmer until the soup thickens slightly approx 12 minutes. Transfer

1 1/2 cups of the soup into a blender and puree until smooth. Return the puree back into the pot and bring soup back to a simmer. Season with kosher salt and black pepper to taste. At the time of service, whisk in the cold butter and check the season one last time. Adjust if necessary. Place the tarragon cream into a foaming bottle with 2 charges, or whip cream until slightly thickened. Ladel soup into preheated vessels. Garnish with truffle oil, tarragon cream and crispy mushrooms.
Notes

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