Wild Mushroom Soup With Chive Cream And Madeira
Ingredients
- Soup:760g onion, peeled and quartered with layers separated
- 45mL olive oil
- 1.2L mushroom stock
- 25mL balsamic vinegar
- 2g scant thyme, finely chopped
- 0.5g scant rosemary, finely chopped
- 75mL Madeira
- Chive Cream:85g silken tofu by weight
- 60mL mushroom stock
- 60g low-fat sour cream
- 1g chives, minced
- Mushrooms:340g wild or farmed mushrooms or a combination, weighed after trimming
- 60mL olive oil
- 45g shallots, minced
- 3g thyme, finely chopped
- 1g rosemary, finely chopped
- Other Ingredients (per portion): Additional minced chives for garnish
- Small Italian parsley sprigs for garnish
Directions
- Toss onion with olive oil in a baking dish. Cover with foil. Roast at 350°F (175°C), stirring occasionally, for about 30 minutes or until starting to soften. Remove foil and continue to roast until golden-brown and very soft.
- Transfer onions to a saucepan with mushroom stock, balsamic vinegar, thyme, and rosemary. Simmer for about 15 minutes, stirring occasionally.
- Purée in a blender until smooth and strain through a fine mesh strainer. Stir in Madeira. Season with salt and pepper.
- To make Chive Cream:Blend all ingredients in a blender until smooth. (If you’ve just made the soup, you can use the blender right away without washing it.) Season with salt and pepper.
- To cook the mushrooms:Sauté mushrooms in olive oil with remaining ingredients over moderate heat until nicely browned, seasoning with salt and pepper. Using a nonstick pan will eliminate the need for excessive oil.
- To serve, reheat soup and mushrooms if necessary. Ladle soup into heated bowls and spoon cream into the middle. Scatter mushrooms over. Sprinkle with chives and parsley sprigs for garnish.
Nutrition Facts
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