207 US-302, PO 790,
Bartlett, NH 03838

Local Mushroom Soup Recipe

Local Mushroom Soup Recipe

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Local Mushroom Soup
By Chef Erik

Ingredients:
½ Gallon Local Mushrooms: Bears Head, Blue Oysters, Portabella
1 Qt. Chicken Stock
½ Qt. Heavy Cream
2 Medium Shallots
Pinch Crushed Pepper
Canola Oil
Salt and Pepper to Taste
Truffle Oil
Mascarpone
Chive

Directions:
Sauté mushrooms in a large pot with shallots, canola oil, and red pepper. Leave out a couple slices of portabella mushrooms for garnish. Cook until soft then add chicken stock and heavy cream. Bring to a simmer and then puree in a blender. Add salt and pepper to taste. Garnish: Toss slices of portabellas in salt and pepper and bake until crispy. Mix a small amount mascarpone, truffle oil, and chive for a final touch once soup is plated. Enjoy!

Yield: A Gallon-ish!