Local Mushroom Soup Recipe


Local Mushroom Soup
By Chef Erik

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

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!