Soup Week: Mushroom "Cappuccino" Soup

Corey Vasek from Green Mountain Inn in Stowe shows us how to make a fancy-looking mushroom soup.

Mushroom "Cappuccino" with truffle cream, porcini dust

Soup:

½# Shitakes, stemmed, sliced ¼" thick

½# cremini,  washed, peeled, sliced ¼" thick

½# button, washed, trimmed, sliced ¼" thick

½# Oysters, stemmed. split in ½" thick Other mushrooms as available…

1 large Yellow onion -small diced             

3 cloves garlic- smashed

White white-1 cup

1 sprig of fresh thyme

2 quarts chicken stock

2 cups (monument dairy farms) heavy cream

3 tablespoons truffle oil, dried porcini mushrooms

Saute onions and garlic until soft, add mushrooms sauté until the mushrooms start releasing there flavor about 15 minutes.  Add white white, reduce wine by half and add chicken stock to cover, add thyme sprig and bring to boil and simmer for 30 minutes.  Puree soup in blender until smooth, season with salt.

In a bowl-whip heavy cream until soft peaks, add truffle oil and salt to taste. Set aside.  In a spice grinder grind the dried porcini mushrooms until smooth, set aside.

Serve:

Pour soup in your favorite coffee cup, ¾ full.  Add the whipped truffle cream on top and garnish with porcini dust.

Serves about 12.