Creamy Mushroom Soup with Chive Foam
250 ml
Cooking Rich™
60 g
Butter
20 ml
Olive oil
400 g
Chopped leeks
3
Sprigs of fresh thyme
250 g
Button Mushrooms
250 g
Portabellini Mushrooms
250 g
Field Mushrooms
100 g
Dried Porchini Mushrooms
250 ml
Water
750 ml
Vegetable stock
15 ml
White wine vinegar
Salt and pepper, to taste
Compote Ingredients
250 ml
Cooking Rich™
1
Bunch finely chopped fresh chives
- Add the dried porchini mushrooms into a bowl along with the water and let them soak for at least 30 min.
- Melt the butter and olive oil together in a large pot over medium heat; add the leeks and thyme, cook for 5 mins continuously stirring or until soft.
- Increase heat; batch cook the mushrooms- continuously stirring for about 8 min or until golden brown.
- Once all the mushrooms are batch cooked -add them to the pot along with the porchini Mushrooms and all the water.
- Add the stock and bring everything to a boil. Reduce the heat and simmer until the mushrooms are soft.
- Purée until smooth.
- Return to the pot (In the case of a free standing blender being used to puree the soup).
- Stir in the Cooking Rich™ and reheat over medium-low heat. Do not boil. Stir in vinegar and season with salt and pepper
Method for the Garnish
Before service, whip the second cup of chilled Cooking Rich™ until foamy.
Stir the chives through.
Garnish as desired.
