Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion (thinly sliced)
- 1 lb chanterelle mushrooms (cleaned and sliced. Your favorite mushroom can be substituted)
- 4 cloves garlic (minced)
- 2 tsp fresh thyme (chopped)
- 2 tsp kosher salt
- pinch freshly ground black pepper
- ⅓ cup dry sherry
- 4 cups chicken, mushroom or vegetable stock
- ½ cup heavy cream
- 1½ cups whole milk
- 7 oz Parmesan Reggiano (grated)
- ½ cup heavy cream
- Salt and freshly ground white pepper
- 1 tbsp porcini mushroom powder
Directions
Step 1
To make the soup, heat a large saucepan over medium heat. Add the olive oil, sliced onion and mushrooms and cook for 4-6 minutes, stirring occasionally, until the onions and mushrooms have softened and given up their moisture. Add the garlic, thyme, salt, black pepper and cook for 2 minutes more. Add the sherry, cook for two more minutes, then add the stock. Bring to a simmer and cook for 15 minutes to allow flavors to develop. Puree in a blender until smooth. Return to the saucepan, bring to a simmer over low heat and whisk in the heavy cream. Taste and adjust seasonings. Hold hot or chill and refrigerate until ready to use.
Step 2
To make the foam, heat the milk, Parmesan cheese and cream in a small saucepan. Bring to a low simmer. Whisk to dissolve the cheese and season with salt and white pepper. Pass through a fine-mesh strainer and chill in an ice bath. Place in a whip cream canister. Charge with a nitrous oxide charger ad shake vigorously.
Step 3
To serve, ladle soup into warm soup bowls. Top with the Parmesan foam and sprinkle a pinch of porcini powder on top.
Step 4
Enjoy with a glass of Cakebread Cellars Chardonnay.
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