Fast Umami Mushroom Soup
If you are wanting an amazing soup to impress a special someone, don’t slave for hours over the stove stirring soup: just use fantastic flavors and the rapid Nutribullet. Then, throw it into a whipping siphon to make it ultra light and creamy (if desired).
Ingredients:
· 6 oz oyster mushrooms (we like Back to the Roots kits)
· 4 slices bacon
· 1 yellow onion – diced
· 4 garlic cloves – smashed under the flat end of a kitchen knife
· Nutmeg – freshly grated
· Thyme leaves – minced
· Leeks (white & light green parts) – chopped
· Roasted pine nuts – for garnish
· Caviaroli encapsulated olive oil and rosemary – for garnish
· Chicken broth
· Heavy whipping cream
· Half and half
· Chardonnay
· All-purpose flour
· Butter
· Rock salt
· Black peppercorns – freshly ground
Equipment:
· Nutribullet Rx
· iSi Whipping Siphon - optional
Directions:
1. Fry 4 pieces of bacon in a saucepan, then drain on paper towels.
2. Add butter and mushrooms to the saucepan. Saute mushrooms on med-high heat (#6) until the mushrooms release their juices then reduce to low heat (#4), stirring often for 20 min or until mushrooms are golden brown and the juices evaporate (adding a pinch of salt when they’ve just begun to brown).
3. Save a few pretty mushrooms for garnish.
4. Add onions and leeks, then saute until onions are translucent.
5. Add garlic, thyme, and nutmeg for 2 min, but do not let garlic turn brown.
6. Add flour to make a roux and stir for 1-2 minutes, then add white wine to deglaze the pan.
7. Pour all of it into the Nutribullet and push the soup button, then wait for 7 min.
8. Salt and pepper to taste.
9. Place in whipping siphon and load with a N20 cartridge, then siphon into serving bowl if desired.
10. Top with your saved mushrooms, roasted pine nuts, crumbled bacon and Caviaroli.
Written by: Dr. Terra Caudill
Photo Credit: Dr. Terra Caudill
Original Recipe: Dr. Terra Caudill