Portions 100

WILD MUSHROOM CREAM SOUP

Ingredients

Mushrooms Fresh 10 lbs

Porcini Mushrooms ¼ lb
Porcini Powder ¼ lb
Mushroom Medley 4 lb
Any other mushroom available
White Wine 2 qt
Salt & White Pepper powder to taste
Onions Red 1 lb
Leeks (White Parts) ½ lb
Garlic Peeled Fresh ¼ lb
Parsley Fresh 1 Bun
Thyme Chopped ½ pk
Bay Leaf Few
Olive oil Blended ½ qt
Brandy ¼ qt
Cream Heavy Fresh 5 qt
Infused Half & Half 2 Gal
Chicken Stock White 25 qt
Roux As required
Nutmeg Powder Pinch
Truffle Oil 0.2 Btl

Infused Half & Half

Half & Half 1 gl
Red onion ½ lb
Leeks ½ lb
Carrot ½ lb
Celery ½ lb
Garlic Peeled Fresh ¼ lb
Bruised Parsley Stalks 1 bun
Mushroom Stalks 1 lb
Thyme Stalks 1 pk
Dijon Mustard 1 oz
Black Pepper Whole Few
Bay Leaf Few
Salt & White Pepper powder to taste
Olive oil Blended ¼ qt

Procedure

Infused Half & Half

 Cut all vegetables in large chunks.
 Sweat vegetables in olive oil and add Half & Half. Add rest of the ingredients and
bring to a boil.
 Remove from heat and store covered with silver foil for about an hour or until
Half & Half is at room temperature. (With vegetables still inside to let the flavors
infuse.). Carefully strain and discard vegetables.
 Note – Do not boil too much and be careful not to mash the vegetables. Also, be
careful with the amount of carrots used as Half & Half should not change color.

Mushroom Soup
 Wash and Pat dry mushrooms. Seal over a flat top and chop coarsely.
 Soak Porcini in Boiling water for 3 hrs. Drain (Reserve Liquid) and chop.
 Check the reserved liquid for any dirt, Strain carefully – avoiding the sediments.
 Sauté Bay Leaves, Onions & Garlic in olive oil. Add porcini powder and sauté.
 Add the chopped mushrooms and deglaze with white wine. Season.
 Add chicken stock and simmer. Thicken with Roux. Simmer for 30 mts to 1 hr.
 Finish with Nutmeg powder, Cream, Half & Half, Truffle oil & Brandy.
 Adjust seasoning.
 Garnish with Whipped Cream, Chopped Thyme and Parsley.

Note – Porcini powder sometimes comes with a lot of dirt. In that case, Sauté
separately and boil with chicken stock. Strain carefully, avoiding sediments and use
just the liquid.