Wednesday, August 31, 2011

Mushroom Soup

We had some mushrooms looking for a home so I decided to make soup. The mushrooms were simmered in vegetable stock and cream until tender creating a velvet puree after passing through a fine sieve. The pulp was mixed with shallots, garlic, and herbs to create a duxelle. A lemon creme fraiche, baked Parmesan, and fresh micros garnished the bowl as each guest poured there soup at the table from a small shot glass.

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