Cream of Wild Mushroom and Garlic Soup
Rated 2.7 stars by 3 users
Category
Soups & Salads
Servings
1-2 Cups
Prep Time
30 minutes
Cook Time
65 minutes
Ingredients
- 2 tablespoons Magical Bacon Fat
-
2 tablespoons Magical Butter
- ½ cup Caramelized Onions
- 12 Cloves Roasted Garlic
- 1 teaspoon Fresh Thyme
- ½ teaspoon Fresh Rosemary (rough chopped)
- ¼ cup Dry Wild Mushroom Mix
- 1 cup Sautéed Sliced Shitakes or Creminis
- 1 cup Sautéed Sliced Wild Mushrooms (Chanterelles Morels or Boletes)
- 1½ teaspoons Kosher Salt
- 1 teaspoon Cracked Black Pepper
- 3½ cups Chicken or Beef Stock (or water)
- 1 tablespoon Balsamic Vinegar
- 1 cup Heavy Cream
- ½ cup Thick Sliced Mushrooms
- 3 Thyme Sprigs top leaves for garnish
- 1 tablespoon butter
- 1 tablespoon Magical Butter
Cream of Wild Mushroom and Garlic Soup
Mushroom Butter Garnish
Directions
Cream of Wild Mushroom and Garlic Soup
- To make Magical Bacon Fat add your botanicals and bacon fat to the MagicalButter Machine.
- Set your temperature to 160°F and select the 2 HOUR cycle.
- Once complete strain your infusion and store.
- Add all the soup ingredients into the MB2e excluding heavy cream.
- Secure lid. Set the temperature to 160° and set the timer for 1 hour and let the machine finish the cycle.
- When the cycle is finished add heavy cream or non-dairy alternative and run for an additional 5-minute cycle on 130°.
- Run the soup an additional 5-minute cycle with no heat for a smooth soup.
- Season the soup to taste and make sure you are happy with the desired consistency. (can thin out with more stock or cream if needed)
Mushroom Butter Garnish
- For the garnish sauté the thick cut mushrooms of your choice in 1 tablespoon of regular butter. When done add the Magical Butter and fresh thyme leaves.
- Garnish each soup with several sautéed mushrooms pan drippings and thyme sprigs.
- Serve in a bowl of your liking and enjoy!
Recipe Note
Recipe provided by Chef Sebastian Carosi Instagram: @chef_sebastian_carosi
