Cream of Portobello and Apple Soup with Whipped Cream and Pink Pepper
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 1 1/4 lb. (1 kg) portobello mushrooms*
- 2 apples, peeled
- 5 oz. (150 g) onions
- 2 oz. (50 g) butter*
- 2 Tbsp. (30 mL) flour
- 4 cups (1 litre) chicken broth*
- Salt and pepper
- 1 cup (250 mL) whipping cream
- 1 pinch crushed pink peppercorns
Preparation
20 minutes
Scoop flesh out of 4 perfect mushrooms, leaving sides ½ in. (1 cm) thick.
Chop mushrooms, apples and onions.
In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.
Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.
Whip remaining cream until peaks form.
Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
Suggestion
*Chef Mario's TipFor the mushroom bowls, select big, firm mushrooms, all about the same size.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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