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