Yield: Serves 6
Chef: Brian Streeter
To make the soup, heat a large saucepan over medium heat. Add the olive oil, sliced onion and mushrooms and cook for 4-6 minutes, stirring occasionally, until the onions and mushrooms have softened and given up their moisture. Add the garlic, thyme, salt, black pepper and cook for 2 minutes more. Add the sherry, cook for two more minutes, then add the stock. Bring to a simmer and cook for 15 minutes to allow flavors to develop. Puree in a blender until smooth. Return to the saucepan, bring to a simmer over low heat and whisk in the heavy cream. Taste and adjust seasonings. Hold hot or chill and refrigerate until ready to use.
To make the foam, heat the milk, Parmesan cheese and cream in a small saucepan. Bring to a low simmer. Whisk to dissolve the cheese and season with salt and white pepper. Pass through a fine-mesh strainer and chill in an ice bath. Place in a whip cream canister. Charge with a nitrous oxide charger ad shake vigorously.
To serve, ladle soup into warm soup bowls. Top with the Parmesan foam and sprinkle a pinch of porcini powder on top.
Enjoy with a glass of Cakebread Cellars Tinsley Ranch Chardonnay.
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