Chestnut and Porcini Mushroom Soup with Truffle Cream
By Recipe developed for Sur La Table’s Cooking Classes
Chestnut and Porcini Mushroom Soup with Truffle Cream
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 to 6 servings
- ½ ounce dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons unsalted butter
- ½ cup finely chopped celery
- ½ cup finely chopped carrot
- 1 finely chopped leek
- 3 fresh flat-leaf parsley sprigs
- 2 whole cloves
- 1 bay leaf
- ½ cup dry vermouth
- 6 cups low-sodium chicken broth
- 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled
- ⅓ cup Madeira
- ½ cup heavy cream
- ¼ teaspoon black pepper
- ¼ heavy whipping cream
- Truffle oil to taste
- fresh chopped chives to garnish
This rich and creamy soup is perfect for a cold winter day or a first course.
Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes. Using slotted spoon remove the mushrooms from the liquid and set aside. Strain the remaining liquid through cheesecloth and set aside.
Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, leeks and porcini mushrooms, cook until tender about 15 minutes. Deglaze with vermouth and continue to cook for 2-3 minutes more.
Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Add the stock and reserved mushroom liquid along with the bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered for 5 minutes.
Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
To serve, whip the cream to soft peaks add truffle oil taste. Ladle soup in the warm soup bowls and garnish with a dollop of the truffle cream and chopped chives.
Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes. Using slotted spoon remove the mushrooms from the liquid and set aside. Strain the remaining liquid through cheesecloth and set aside.
Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, leeks and porcini mushrooms, cook until tender about 15 minutes. Deglaze with vermouth and continue to cook for 2-3 minutes more.
Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Add the stock and reserved mushroom liquid along with the bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered for 5 minutes.
Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
To serve, whip the cream to soft peaks add truffle oil taste. Ladle soup in the warm soup bowls and garnish with a dollop of the truffle cream and chopped chives.