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Mushroom Soup with Chestnuts and Truffle Oil
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| Servings: 6 -- 8 Prep Time: 5 min. Cook Time: 15 min. Ingredients: | |
| 10g | dried Porcini |
| 1/2 cup | boiling water for hydrating dried Porcini |
| 30g | extra virgin olive oil |
| 1 | onion, chopped roughly |
| 2 plump garlic cloves | |
| 500g | whole Cremini mushrooms, chopped |
| 200g | vacuum packed chestnuts, chopped |
| 700g | cooking liquid, (chicken stock plus porcini rehydrating liquid) |
| 100g | heavy cream |
| salt and pepper to taste | |
white truffle oil for garnish
Instructions:
Scale 10g of Porcini mushrooms, soak them in 1/2 cup of boiling water for 10 minutes, and retain liquid
Scale in the olive oil and add the onion and garlic; chop for 5 seconds at speed 7
Clean sides of bowl with the spatula; sauté for 2 minutes at 100°C on speed 5
Scale in chopped Cremini and sauté for 2 minutes at 100°C on R-4
Scale in chestnuts, reconstituted minced porcini, stained porcini water and chicken stock to total 700g liquid; cook for 10 minutes on Varoma at speed R-4
Puree for one minute slowly from 1-10, until smooth
Add cream, adjust seaonsing and serve with a drizzle of truffle oil (2-3 drops per boil, as it is very strong)
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