September 18, 2014 in Soups
I decided to make a luxurious mushroom soup for dinner last night with earthy, flavour packed Nouvelle Exotic Mushrooms. Since these mushrooms are rather special, using homemade chicken stock in this recipe is a must*. The majority of the sauteed mushrooms are blended with the addition of homemade flavourful stock and cream. When serving, I quite like topping the soup with some sauteed enoki mushrooms and a good drizzle of truffle infused olive oil. Be sure to enjoy with warm brioche rolls – pure mushroom heaven!
500 g assorted exotic mushrooms (shiitake, enoki and king oyster)
1 fat clove garlic, crushed
50 g salted butter
A good pinch of salt and pepper
2 T (30 ml) Old brown sherry
10 g dried porcini mushrooms
+- 1/2 c (125 ml) fresh cream
Truffle infused oil for drizzling
In a large heavy based pot, saute the mushrooms and garlic in butter until browned and fragrant. Remove and set aside a few enoki mushrooms for serving. Season well.
Add the sherry and dried mushrooms – allow to simmer for 5 minutes, then add the hot stock and simmer for a further 10 minutes . Use a stick blender and blitz until smooth, add the cream and blend once more. Heat through for 5 minutes. Season to taste.
Serve soup topped with some sauteed enoki mushrooms and a good drizzle of truffle infused olive oil.
Enjoy with warm brioche rolls.
*Chicken stock: Saute a mirepoix of onion, carrot, celery and baby leaves in some olive oil until fragrant, then add a chicken carcass(I freeze mine for such purposes) or a few chicken wings and fry until browned. Add 1.5 L water and simmer for at least 45 minutes. Strain (discard chicken bones and veg) and season to taste.
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