Wild Mushroom Soup
Seth Price
ingredients
- 10 domestic mushrooms
- 5 Portobello Mushrooms chopped
- 1 cup olive oil
- 5 onions diced
- 1 cup garlic sliced
- 4 carrots, peeled & diced
- 2 stalks celery, chopped
- 1 cup fresh thyme
- 1/4 cup dry tarragon
- 3 cup chopped parsely
- 3 gallons chicken stock
- 1/4 cup balsamic vinegar
- 3 qrt heavy cream
- Thicken w/ corn starch
- Salt & Cayenne
- 45
directions
- 1
in stock pot over med heat add olive oil onions,garlic cook until even brown color add domestic mushrooms,wild mushrooms Sauté until cooked carrots, celery & herbs cook for 60 minutes to thicken add: corn starch slurry, stirring constantly boil for 5 minutes. Add cream, vinegar
- 2
slurry 1 1/2 cup cornstarch 2 cup cold water
Source: Seth Price
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