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Creme of Sherry-Mushroom Soup with Parsley-Truffle Oil
Quick and easy - Yet so delicious!
The next time you're having a gathering, try this delicious recipe out! This velvety rich soup will be a hit with your guests, is easy to make and can be made before they even arrive! Use any type of mushroom you like (though shitake and cremini work the best) and serve with hot crusty French bread.
- 2 Cups Sliced Mushrooms (Cremini, Shitake, Portabellas)
- 4 Cups Manufacturing Cream
- 2 Cups Unsalted Sherry
- 1 Cup Chicken Stock
- 1 Tbsp Minced Shallot
- 1 Clove Minced Garlic
- 1 Tbsp Chopped Fresh Thyme
- 1 Tsp Kosher Salt
- 1/2 Tsp Cracked Black Pepper
- 1 Tbsp White Truffle Oil
In a medium-large stock pot, sweat the garlic and shallots over medium-high heat in the white truffle oil until just translucent. Add the mushrooms and cook, stirring frequently, until mushrooms start to soften. Deglaze the pan with the sherry and continue cooking about 5 more minutes or until the sherry reduces by half. Add the chicken stock and cook another 5 minutes. Add the manufacturing cream. Reduce heat to medium-low and cook for about 20 minutes stirring occasionally. Once the cream starts to thicken a bit, finish the soup with the chopped thyme, salt and cracked pepper. Serve immediately or hold in a covered double-boiler on low heat.
- 1 Bunch Fresh Parsley
- 1/4 Cup Olive Oil
- 1/4 Cup White Truffle Oil
Bring a pot of water to a rapid boil and submerge parsley completely in it for 5 seconds. Remove parsley and set in a strainer to cool. Once drained, blend the parlsey with the olive oil and the white truffle oil in a food processor until pureed. Immediately strain through a cheese-cloth or fine chinois into a squeeze bottle. Use the oil to garnish the mushroom soup and save in the rest for later garnishing uses. Will keep in the fridge for up to a week.
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