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Equus' mushroom fumé




Source of Recipe


from Louisville-area restaurants


List of Ingredients




1 1/2 pounds onions
1 1/2 pounds mushrooms
2 tablespoons canola oil
1 1/2 cups cabernet or Burgundy wine
2 1/2 quarts beef broth
1 cup heavy cream

Recipe





Purée onions and mushrooms in food processor. In a large pot, heat oil. Add puréed mixture of onions and mushrooms. Sauté over medium heat about 20 minutes. Add wine, and reduce by half.

Add beef broth, and reduce entire mixture by a third, stirring often. Thicken soup to desired consistency by adding by tablespoonfuls a paste made of 1/2 cup cornstarch and 1/2 cup water, allowing some cooking time between each addition. Taste, and adjust seasoning. Strain out mushrooms and onions by pouring mixture in batches into strainer and stirring gently to work through as much broth as possible. Do not push or squeeze on the mushroom pulp. Discard the pulp. Stir in the cream, heat and serve. Serve 3 tablespoons in demitasse or espresso-sized cups for an elegant buffet course.

Makes about 1 1/2 quarts.