Two years ago when Harlan was born we were down in Folly for New Years Eve with the brand new family. Dave cooked us a wonderful New Year's Eve dinner which he threw together in 2 hours, would have taken me all day! We started with this mushroom soup which I recently recreated when Anne was visiting from Australia. We had a quiet dinner to catch up on the night she arrived at Julia's, in the excitement of the evening I forgot to take a picture, will add one next time I do this, Alan is asking for it!
MUSHROOM AND TRUFFLE SOUP
- 1 Package Crimini mushrooms
- 1/4 of large yellow onion
- Butter - about 1 stick
- Chicken stock - about a cup
- Truffle oil
- Salt
Put the mushrooms in an oven safe dish. Take half a stick of butter and cut it up into 1/2 inch pieces. Place the butter on top of the mushrooms and season well with salt. Sprinkle with a tsp of of truffle oil and place a 1/2 cup of stock in the bottom of the pan. Cover and cook at 400 for 30-45 minutes or until cooked thoroughly . Once mushrooms are cooked through, Place them and the liquid into a blender and begin to puree... If you need more liquid add stock. Puree until smooth and add Small chunks of butter to make it creamier (while it is pureeing). Season with salt and truffle oil to taste.
Makes about 2 large or 4 small servings.
Notes: The day I did this could not find crimini's so used baby bella mushrooms and it was still delicious. I used at least one cup of stock and garnished with thinly sliced mushrooms, seared til crispy.
Garnish options
Seared mushrooms with chopped chives
Creme fraiche
Chives cut on the bias in 1 inch pieces
Truffle oil
Truffle oil mixed with creme fraiche
Dave's favorite garnish: Seared scallop, dusted in porcini powder before searing.
You can make porcini powder by grinding up dried porcini's in a coffee blender, some places sell it. (Cut scallop up in five Pieces for looks)
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