MUSHROOM SOUP "CAPPUCCINO" WITH TRUFFLE FOAM

MUSHROOM SOUP

Yield 12+

Number Of Ingredients 10

3 tablespoons vegetable oil
2 large onions, diced
3 lbs of crimini mushrooms, sliced
0.5 ounces dried porcini mushrooms, ground
3 tablespoons garlic, chopped
2 cups white wine
5 cups or more of chicken stock
1 tablespoon veal demi-glace
3 cups heavy cream
salt and pepper

Steps:

Add oil to a large saucepot over medium heat, and warm until hot. Add onions and lightly caramelize. Next add crimini mushrooms and sweat thoroughly by cooking over medium heat covered, about 5 minutes. Add garlic and 2 tablespoons of ground porcinis. (Reserve rest for topping) Cook for another 2 minutes. Add white wine. Simmer to reduce wine by 75% and then add enough chicken stock to cover mixture by about 1/2". Add demi-glace. Bring to a simmer and cook for 15 minutes. Add cream, and simmer another 5 minutes. Let cool. Blend soup with hand blender to break up chunks. Then blend in small batches in blender until smooth. Strain through a strainer. TRUFFLE FOAM: 2 tablespoons truffle oil 1/2 cup whipping cream 1 teaspoon kosher salt TO SERVE: Ladle soup into cappuccino cup, top with truffle foam or foamed skimmed milk and sprinkle with a little bit of porcini powder.