Mt. Mansfield Foraged Morel Mushroom Cappuccino
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 sprigs
Thyme (picked, minced)1 tbsp
Unsalted Butter2 cloves
Garlic (minced)90 g
Sherry (dry sack)2.5 cups
Heavy Whipping Cream1
SaltDirections:
1
For the Soup: Melt the butter in a large stockpot
2
Add the garlic and shallots and cook until translucent
3
Add sliced morels and stir for 1 minute
4
Deglaze with sherry
5
Reduce until almost totally dry
6
Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3
7
Slowly whisk in 2 cups of the heavy cream
8
Bring to boil
9
Add half of the minced thyme and simmer for 15 minutes
10
Whisk in 3, (1 teaspoon) balls of buerre manie to thicken
11
Simmer for 15 more minutes
12
Season with salt and freshly ground black pepper
13
**Cook's Note: The mushroom stock is rehydrated morels
14
Soak dried morels in 2 quarts hot water for 15 minutes
15
Remove the mushrooms
16
This makes 7 ounces of rehydrated mushrooms and 2 quarts mushroom stock
17
(Chicken or vegetable stock can be substituted, however, much of the flavor for the soup is coming from the dried mushrooms which have been rehydrated
18
) Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak
19
Spoon on top of soup
20
Garnish with morel dust