Austin · Recipe · sezi

Creamy Mushroom Soup with Crispy Mushroom and Truffle Oil

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Here is the soup recipe:

2 lbs of assorted mushrooms such as crimini, shiitake, oyster and portobello, sliced
1/4 cup dried porcini
2 head shallots, diced
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
2 tbsp marsala wine
1 1/2 – 2 cup mushroom broth or vegetable broth

Directions:
If using dried shiitake and dried porcini, soaked in hot water until soft. Remove mushroom and use the hot water as mushroom broth.

1. Sauteed shallots until translucent in a large pot. Add garlic and thyme. Stir for 2 minutes.
2. Add mushroom and sauteed until soft. Set aside half a cup of cooked mushroom. Add wine and stock and bring it to a boil. Simmer for 10 minutes.
3. Working in batches, puree mushroom in a blender until smooth. Return to pot, add in cooked mushroom and simmer for 5 minutes. Season with salt and pepper.

The crispy mushrooms are made of tempura batter.

Tempura batter recipe:
1/2 cup gf flour
1/2 cup corn flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp egg replacer plus 2 tbsp warm water, equivalent to 1 egg
2/3 cup cold soda water (Sprite works, I like a little sweetness to my tempura)

Enjoy!

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