Voice Restaurants Mushroom Soup Cappuccino Food

VOICE RESTAURANT'S MUSHROOM SOUP " CAPPUCCINO"

Steps:

• Soup:.
• In a large saucepot over medium, heat, add oil until hot.
• Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.
• Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2". Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
• In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
• Truffle Foam:.
• For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.

MUSHROOM CAPPUCCINO

Steps:

• Melt butter in a heavy bottomed pan.
• Add bay leaf, onion and garlic.
• Saute for 2-3 minutes or till the onion becomes translucent.
• Add mushrooms.
• Saute for a minute.
• Add 1 cup of vegetable stock.
• Cook for 5 more minutes.
• Remove from heat and cool.
• Remove bay leaf.
• Make a puree of the cooked mushrooms.
• Add the remaining vegetable stock to it.
• Bring to a boil.
• Add salt and white pepper powder.
• Simmer the soup for 2-3 minutes.
• Add fresh cream and remove from heat.
• Place soup in individual cups.
• Keep a deep bowl in the refrigerator to chill it.
• In this chilled bowl pour in the chilled milk and beat it with a fork.
• This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
• Sprinkle powdered cinnamon and serve immediately.

WILD MUSHROOM SOUP "CAPPUCCINO"

Steps:

• In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.