i had a taste of mushroom soup
a couple of nights ago
after my shift at Hawks
which inspired me to create this mushroom soup,
recipe compliments of Matt Gandin
during my days at Delfina
not to mention the myriad of funghi
popping up all over the woods here
the past week or two
Gandin's Chanterelle Mushroom Soup
3 yellow onions, julienned
5 cloves garlic, smashed
1 bay leaf
2 cups extra virgin olive oil
5 thyme sprigs, stems removed
5 cloves garlic, smashed
1 bay leaf
2 cups extra virgin olive oil
5 thyme sprigs, stems removed
3 lbs chanterelles, or a mix of chanterelles and cremini mushrooms, sliced
1 c sherry
1 large yukon gold potato, diced
water
salt to taste
creme fraiche, for garnish
chives, for garnish
Combine onions, garlic, bay, olive oil, and thyme in large soup pot. Cover and let sweat until soft, about 10 minutes. Add mushrooms. Cook off the liquid released from mushrooms. Add sherry and cook out. Add potato, and fill pot with water (or a combination of water and stock) to just above the top of the vegetables. Simmer until potatoes are tender. Puree in blender and pour through a sieve. Add salt to taste. Garnish with creme fraiche and finely diced chives, or fried sage leaves.
Combine onions, garlic, bay, olive oil, and thyme in large soup pot. Cover and let sweat until soft, about 10 minutes. Add mushrooms. Cook off the liquid released from mushrooms. Add sherry and cook out. Add potato, and fill pot with water (or a combination of water and stock) to just above the top of the vegetables. Simmer until potatoes are tender. Puree in blender and pour through a sieve. Add salt to taste. Garnish with creme fraiche and finely diced chives, or fried sage leaves.
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