Singles Servings – Shroom Soup with Truffle Whipped Cream
I love this soup recipe because it is hearty enough for a meal or perfect as a course at a dinner party and you it takes less than 2 hours – 1 hour with a helper. It can be kept warm or stored in the refrigerator so it is a perfect for pre-prep. It is basically entirely made of mushrooms so if your friends don’t like mushrooms, this is not the soup for them. And why would you want them as friends anyway?
1 pound of shiitake mushrooms
2 pounds button mushrooms
3 ounces of dried porcini mushrooms
One large box of chicken broth 16 oz
One small container of vegetable stock
One yellow onion, diced
1 pint heavy whipping cream
Salt and pepper
Crushed red pepper (optional)
Soak the dried mushrooms in 4 cups of boiling water for 20 to 30 minutes. Strain the mushrooms and save the liquid. Dice all the fresh mushrooms and set aside. Sautéed the diced onion in olive oil until they start to soften. Add the fresh mushroom and stir. Sprinkle with a little flour and keep stirring until lightly coated. Add the reconstituted mushrooms. Start adding the broth, stock, and mushroom liquid slowly, tasting for desired earthliness. Add the white wine to taste. Bring to a boil and then let simmer until mushrooms are cooked and soup is starting to reduce. Add the Sherry to taste. When ready remove about one cup of the mushrooms with a slotted spoon and set aside. Blend the soup mixture small portions at a time – or it will explode all over the kitchen. Blend until smooth but still with texture. Return the soup purée to a pot and keep warm. Add salt, pepper, and red pepper flakes to taste. Whip the whipping cream with a little salt and truffle oil until firm like whipped cream. Ladle the soup into bowls, top with the whipped cream, top with diced parsley and the remaining mushrooms. Serves eight hungry friends with enough left over for lunch at the office the next day.