On the Carnival Splendor we went to the Pinnacle Steak house demo. My hubby likes the Wild Mushroom soup. The Demo included a soup they called Mushroom Cappuccino
one pound of button, shitake, portabello oyster, and criminie mushrooms
5 table spoons onion
1 clove chopped garlic
2 oz butter clarifed
2 pint chicken stock
1 pint cream
a few drop of truffle oil
1 tsp chopped parsely
salt and white pepper to taste
2 sprigs thyme
Saute onions & garlic in butter add assorted mushrooms. Add stock and simmer. Season with salt and pepper. When mushrooms are cooked blend in blender and sieve through a chinois. Return puree to pot and add cream and a few drops of truffle oil.adjust seasoning and consistency.Serve hot.
This recipe made me ask what the heck is a chinois??? This is a chinois.
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