| Title: | Cream of Mushroom Soup served in Baby Potatoes |
| Wine Pairing: | Chardonnay, Pinot Noir, Sparkling |
| We Recommend: |
Factories & Smoke 2007 Pinot Noir |
| Meal Type: | Appetizer |
| Main Ingredient: | Vegetables |
| Ingredients: | 6 tablespoons unsalted butter 6 large shallots, minced (about 3/4 cup) 2 small cloves garlic, minced (about 1 1/2 teaspoons) 1/2 teaspoon ground nutmeg, freshly grated 2 pounds white button mushrooms, wiped clean and sliced 1/4 inch thick 3 1/2 cups chicken stock or canned low-sodium chicken broth 4 cups hot water 1/2 ounce dried porcini mushrooms, rinsed well 1 cup heavy cream 2 teaspoons lemon juice from 1 lemon Table salt and ground black pepper 24 Baby potatoes, red or yukon jack whichever flavor you prefer at least 1.5" in diameter 1/2 cup chopped chives creme fraiche for garnish Useful Tools 2 squeeze bottles melon baller |
| Instructions: | For the potatoes Put potatoes into a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a knife, 15 to 20 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until needed. For the soup Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer. Pour soup into a large bowl. Rinse and dry Dutch oven. Puree soup in batches in blender until smooth, filling blender jar only halfway for each batch. Return soup to Dutch oven; stir in cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time. Assembling appetizer Slice potatoes in half and use a melon baller to make it into a little bowl. Fill one of the squeeze bottles with mushroom soup and the other with the cream fraiche. Fill the potato bowls with the mushroom soup, this may be tricky and you may need to cut down the tip so the soup comes out easily, but not too easily. Once the bowls are filled top with cream fraiche and chives and serve. These are good warm but are also tasty chilled. |
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