Brandied Mushroom Soup with Parmesan Cream
I do love this soup...and I do love the Parmesan Cream as well...just saying. I could drink that stuff straight from the bottle and have been known to. But I digress. If you are in the market for an elegant soup, with dinner party star qualities, this is your go to. Bookmark it now, organise your truffle oil from me here, make it soon and then tuck it away for that next occasion where fine dining is what you are going for.
This recipe appears in Souperbowl, along with the Parmesan cream recipe as well. Warm yourself up...get it organised people! Happy Mixing.
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- 40 Grams dried porcini mushrooms
- 3-4 eschalots
- 2 cloves garlic
- 40 Grams Butter BUY
- 80 Grams brandy
- 400 Grams Swiss brown mushrooms, sliced
- 1 Litre vegetable stock
- 1 Tablespoon Umami Paste Recipe
- 2-3 sprigs thyme, foliage only
- Parmesan Foam or Emulsion or Cream to serve Recipe
- Luke Mangan Truffle Oil to serve
Place dried mushrooms into Thermomix bowl and mill 20 sec/speed 10. Remove from bowl and set aside.
Place eschalots, garlic and butter into Thermomix bowl and chop 3 sec/speed 5. Add brandy and sauté 5 min/Varoma/speed 1.
Add powdered mushrooms, Swiss browns, stock, Umami paste and thyme and cook 10 min/100°C/speed 2.
Blend by bringing speed up slowly 1 min/speed 9.
Serve immediately with a swirl of Parmesan Cream and a drizzle of Truffle Oil.
I recommend Luke Mangan's truffle oil as it is the best and the most stable flavour I have experienced. There are some pretty nasty truffle oils out there for lots of reasons, as it is a hard product to produce.
Luke's truffle oil is now available in store.
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