Magic Cèpe Mushroom Soup
A luxurious cream-based soup featuring ground dried cèpe mushrooms, enriched with heavy cream and stock. This elegant soup offers deep mushroom flavor and can be garnished with fresh chives and olive oil for a restaurant-quality presentation.
Ingredients
- •2 ounces dried cèpe mushrooms
- •2 cups heavy cream
- •2 tablespoons Cèpe Mushroom Powder
- •½ teaspoon fine sea salt
- •3 cups chicken stock
- •2 tablespoons fresh chives
- •2 tablespoons olive oil
- •equipment
- •8 soup bowls
Cooking Instructions
- 1.
Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
10 min
- 2.
If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
1440 min
- 3.
At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
15 min
- 4.
Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
5 min
- 5.
The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
- 6.
Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.
10 min
