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Creamy
Wild Mushroom
Soup
with Truffle Oil
source: recipe and
photograph created by www.finedinings.com
1/2 ounce (14 g) package dried Morel Mushrooms
1-3/4 cups chicken broth
1 tablespoon unsalted butter
1 large shallot, sliced thin
1 garlic clove, minced
2 oz. fresh Shiitake wild mushrooms, sliced thin
1/4 cup onion, sliced thinly
1-3/4 tablespoon flour
1 teaspoon dried thyme
2 tablespoons cream
1/4 teaspoon Madeira wine
Salt and pepper, to taste
White Truffle Oil
In a large bowl, place dried mushrooms. Bring broth to a boil, pour over
mushrooms and let stand 20 minutes. Strain mushrooms reserving liquid (discard any
grit in bottom of pan); coarsely chop mushrooms.
In a saucepan with butter over medium high heat saute shallots, garlic, Morel
and Shiitake mushrooms until shallots are transparent. Add onions and flour mixing
well; cook 2 minutes. Add reserved broth-mushroom liquid and
thyme. Bring to a boil, whisk until thickened slightly and smooth; simmer for 7 to 10 minutes. Puree in a blender;
strain through a fine sieve. Return soup to saucepan; add cream, Madeira wine, salt and pepper.
Spoon
the creamy wild mushroom soup into heated serving bowls, drizzle with truffle oil and serve.
For an added presentation add 1/2 teaspoon cream atop the soup and make swirls with a toothpick.
Makes approximately 1-1/4 cups soup
See
more of my Gourmet
Soup Recipes with
photographs.
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