1/4 cup of vegetable oil
1 large red onion, finely diced
4 cloves garlic, minced
2 pkgs. ( 36 grams total) of dried wild porcini mushrooms
1 1/2 cups yellow potatoes, peeled and diced
1 1/2 cups yams, peeled and diced
2 Tbsp. balsamic vinegar
1 cup white wine
1 lemon juiced
4 cups of chicken stock
1 cup whipping cream
1 cup demi-glace (or good beef stock)
1/2 cup good quality BBQ sauce
2 Tbsp. sweet chili sauce
1 Tbsp. adobo sauce
8 cups various varieties of mushrooms, sliced and sautéed in 1 Tbsp. of butter
S and P for both soup and mushrooms
Heat oil in large pot over medium heat and add onions, and garlic and sauté 2-3 minutes until translucent.
Add dried porcini, potatoes, and yams and saute a couple more minutes.
Add balsamic vinegar, wine and lemon juice and simmer a few minutes more.
Add chicken stock, whipping cream, demi-glace, chilli sauce, BBQ sauce and adobo sauce and simmer for 20 minutes or until potatoes and yams soft.
Puree all Ingredients until smooth and add S and P to fast.
In separate pan melt butter and sauté mushrooms till done. S and P to taste
Serve soup topped with generous helping of mushrooms.Drizzle with sour cream mixed with tsp. or so of adobe sauce or a little truffle oil!!
This seems like an odd combo of ingredients but it turns into an amazing, rich soup that is
perfect for an entree with a salad and great bread.
I bought the Demi-glace at Granville Island here in Vancouver. This adds a richness that is hard to duplicate with beef stock.
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