Wednesday, August 24, 2011

Soup = Local Mushroom + Porcini + Pine Nut

what you need:
Extra Virgin Olive Oil, as needed
Onions, finely chop 1 pound
Garlic Cloves, thinly sliced, 3 ea.
White Pepper, 1/4 tsp.
Dry White Wine, 1/4 cup
Fresh Thyme Leaves, 1 Tbs.
Local Mushrooms, (Hen of the Woods, Oyster, Crimini, or anything available in your area) finely chopped, 1 1/2 pounds
Porcini, large dice, 1/2 pound
Vegetable Stock, 2 qts.
Sherry Pedro Jimenez, 2 oz.
Pine Nuts, toasted,  8 oz.
Kosher Salt, to taste
Cracked Pepper, to taste
Lemon Zest, to finish
Petite Croutons, to finish
Creme Fraiche, 3 oz.

how you make it: 
1. In a very hot, dry pan, begin searing the Porcini mushrooms. Once the mushrooms have begun to sear a little, you can add a touch of oil. When the Porcini have browned, remove them from the pan and season them with a little salt and pepper.
2. In a large pot, sweat the onions and the garlic over medium heat until the onions are translucent.

3. Add the fresh thyme, fresh mushrooms, and the white pepper and continue to cook over medium heat until the moisture has evaporated.
4. Deglaze the mixture with the white wine.
5. Add the vegetable stock, and simmer for 30 minutes over low heat. 
6. Season the soup with the salt and pepper.
7. In a food processor blend the pine nuts and the Sherry until they are smooth.
8. Stir the pine nut mixture into the soup. Adjust the viscosity with a little more vegetable stock if needed, and adjust the seasoning with salt and pepper.
9. Serve the soup hot and finish with the roasted Porcini, lemon zest, creme fraiche, and a few croutons.