|White Truffle Powder Is Imported from Italy.|
Ingredients for Golden Cream of Wild Morel, Mushroom, and White Truffle Soup:
1 1/2-2 pounds mushrooms, (My mix is 8 oz. morel, 8 oz. shitake, 16 oz. crimini)
2 T. olive oil
1 T. butter + 8 T. butter
2 C. diced onion
1 C. diced carrot
6 C. chicken stock
3 T. flour
1 T. white truffle powder, optional
1/2 C. sherry
1/2 C. water
10 1/2 oz. can undiluted double strength chicken broth
3 T. cornstarch
1 C. heavy cream
freshly ground black pepper
Clean the mushrooms with a soft brush and remove the stems. Set aside the mushrooms from the stems after slicing them into bite size portions. Chop the stems and set them aside separately.
|Simmering Mushroom Stock.|
Using a soup kettle heat the remaining butter and add the mushrooms and saute for about 8-9 minutes. Add the flour and truffle powder if using and stir minute or so. Stir in the sherry and water, then strain in the hot mushroom stock stirring well and continuing to cook. Taste and add salt and pepper to taste. Turn the heat down as low s it will go and simmer for 15 minutes. Right before serving dissolve the cornstarch in the 10 1/2 oz. cold undiluted broth and add it to the soup stirring and returning to a boil. Add the cream and heat to serving temperature but do not boil.
|Golden Cream of Wild Morel, Mushroom, and White Truffle Soup.|
Yield 4-6 servings.