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Рецепт Cream Of Porcini Soup With Quail Eggs

by Global Cookbook

Ингредиенты

1 ounce dry porcinis 1/2 c. Madeira or possibly wine 3 Tbsp. butter 2 x onions minced 1 x leek, white and light green parts only thinly sliced 4 x garlic cloves chopped

1 lb button mushrooms or possibly cremini 3 Tbsp. flour 6 c. chicken or possibly vegetable stock - (to 8) 2 sprg fresh thyme 1/2 c. heavy cream Salt to taste Freshly-grnd black pepper to taste 6 x hard-boiled quail Large eggs halved

Инструкции

1. In a small saucepan, combine dry porcinis with Madeira, and bring to a boil. Remove from heat and allow to sit for 20 min, or possibly till mushrooms are very soft and liquid is flavorful. Strain mushrooms and broth through a fine sieve or possibly coffee filter and reserve liquid. Rinse mushroom pcs under running water to remove any residual dirt or possibly sand, then roughly chop porcinis and reserve.
2. In a soup pot or possibly saucepan heat butter and saute/fry onions, leek and garlic till vegetables are soft and lightly caramelized, about 6 min. Add in mushrooms and continue to cook till they have released their liquid and most liquid has evaporated, about 4 min.
3. Sprinkle flour over mushrooms and vegetables, stir to mix well and cook for 2 min. Add in reserved porcini liquid, chicken stock, thyme, and reserved porcinis and bring to a boil. Reduce heat to a simmer and cook for 45 min. Add in heavy cream and cook for 15 min.
4. In a blender puree the soup in batches and return the pureed soup to the pot to keep hot till ready to serve. Taste and adjust seasoning, if necessary, and serve in bowls, each bowl garnished with 1 halved quail egg.
5. This recipe yields 6 servings.

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