cream of mushroom soup with truffle oil - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

cream of mushroom soup with truffle oil

By jaclyne, member

March 2nd, 2009

Again...lovin' the soups!  We made this with celery, leeks, onion and garlic (a little to much garlic maybe), thyme, brown mushrooms, chicken stock, white wine, cream and truffle oil/chives for garnish.

I added a little more leek and aromatics to the soup, browned the mushrooms quite a bit until there was a good fond on the bottom of the pot, deglazed with white wine and then added the stock.  Then cooked for 5 minutes, added lots of cream and pureed.  The cream got quite frothy which was a nice texture.  I also like mushroom slices in the soup for a contrast so I sauteed some mushrooms with butter and garlic until browned, also deglazed this pan with some of the soup (when it was simmering before adding the cream) and put it back in the soup. I figure, there's got to be some flavor in that!

It was really flavorful and a nice accompaniment to the sandwich we made.


posted in: Gallery
Comments (2)

jaclyne writes: Thanks pie, we're accumulating a lot of different soup leftovers in the freezer. I don't know if I have much more room in there!! 2 more soups to go, the martinez and the chocolate mousse and I'll be done! Yay! Posted: 9:59 pm on March 3rd

Pielove writes: Hey jaclyne! I love your garnish-- it looks like a little tic-tac-toe of green beans. The mushroom soup was my favorite of all the variants. Happy souping!
pie Posted: 8:27 pm on March 3rd

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

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