Tuesday, June 4, 2013

Cream of Mushroom Soup with Truffle Oil

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Years ago up at a week-long awesome partying camping trip, someone gave me a bowl of soup before my big drive back home after dark.  I am sure that IT SAVED MY LIFE.  Since then, I have made a huge Sunday Survival Soup for my friends every year for this camping trip.  Here is the recipe for Spring 2013!

6 cups of Fresh White Mushrooms, sliced                        
1 tablespoon olive oil                          
1 stick of butter                         
1 cup chopped yellow onion                         
1 carrot, chopped       
2- Leeks, chopped                      
1 teaspoon minced fresh thyme
1 teaspoon minced thyme leaves, divided                              
1 teaspoon Kosher salt                        
Freshly ground black pepper                        
1/4 cup all-purpose flour   (low carb or a gluten free flour will work too)                           
2 cups dry cooking Sherry                           
2 cups half-and-half                            
2 cups heavy cream                           
½ cup minced fresh flat-leaf parsley                              
2 cup chicken broth
¼ teaspoon nutmeg
3 teaspoons of Truffle oil

COOKING MUSIC SELECTION: Tenacious D ~ Magic Mushrooms

Cut the mushrooms into slices. Melt butter and oil in large pot. Add in onions, garlic, herbs and mushrooms. Cook until onions are soft.  Blend in flour and stir into a roux.  Add in the chicken broth and the rest of the ingredients and cook until slightly thickened while stirring frequently. Serve topped with Truffle oil and Roasted Garlic Crostini.

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