MUSHROOM VELOUTÉ SOUP

MUSHROOM VELOUTÉ SOUP image

Yield 4 people

Number Of Ingredients 8

Previous Next

1 lb of Portabello Mushrooms, medium chopped stems and head of mushroom
1 lb of Shitake Caps, medium chopped
1/2 red onion, medium diced
5 cloves of garlic
3T olive oil
32 oz low-sodium Chicken Stock
2 cups Heavy Whipping Cream
Salt and Pepper to taste

Steps:

In a large saute pan, sweat the mushrooms, onions and garlic in olive oil for approximately 15 minutes. Add chicken stock and simmer for one hour. Let the liquid cool until lukewarm. Place liquid contents in a blender and blend until smooth. Slowly add the heavy cream. (Note: Can be prepared ahead of time and placed in refrigerator until ready to serve). Place soup mixture back on medium- low heat and stir until it is warm. Be careful not to cook too fast or some of the ingredients will cause burning on the bottom of the pan. Serve in shot glasses and pair with Ketcham Estate, Ketcham Vineyard, Pinot Noir.