Voice Restaurant's Mushroom Soup " Cappuccino"

Name: Voice Restaurant's Mushroom Soup " Cappuccino"
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons vegetable oil; 2 large onions, 1/2-inch dice; 3 lbs mixed mushrooms, and scraps (crimini, portabello, shiitake); 3 tablespoons garlic, chopped; 2 cups white wine; chicken stock; 3 cups cream; salt and pepper; 2 tablespoons truffle oil; 1/2 cup whipping cream; 1 teaspoon kosher salt

Submitted by Chef #963895

"Delicious and rich Mushroom Soup "Cappuccino" featured at VOICE Restaurant in downtown, Houston, Texas. Find the complete recipe at http://www.hotelicon.com/voice-restaurant/voice-recipes-mushroom-soup.php."

Download

Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

3 tablespoons vegetable oil
2 large onions, 1/2-inch dice
3 lbs mixed mushrooms, and scraps (crimini, portabello, shiitake)
3 tablespoons garlic, chopped
2 cups white wine
chicken stock
3 cups cream
salt and pepper
2 tablespoons truffle oil
¹⁄₂ cup whipping cream
1 teaspoon kosher salt

directions

Soup:
In a large saucepot over medium, heat, add oil until hot.
Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.
Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2". Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
Truffle Foam:
For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.