soup up.

thanksgiving snuck up on you this year and you didn't get the chance to order your heritage turkey. pick-up a pre-made one and devote your time to some fab sides, potent drinks and this recipe for organic wild mushroom soup, courtesy of juli b. herself.




organic wild mushroom soup with shaved black truffles (serves 8)

ingredients:

3 packages of whole organic cremini mushrooms (24-oz. total), stems trimmed
5 vegetable-based bouillon cubes (without MSG)
2 large white onions, chopped into quarters
1 jar of fresh black truffles
1 bottle black truffle oil
1/2 cup olive oil
1 quart heavy cream
1 quart water
salt and pepper to taste
1/2 tablespoon cayenne pepper

directions:

warm onions and olive oil in the base of a medium to large stock pot for approximately 6 minutes. add whole mushrooms and allow to cook for an additional 10 minutes or until warm, on medium heat. add heavy cream and water and stir together. add vegetable bouillon and cayenne pepper and mix well until all the bouillon and pepper is absorbed. cook for approximately 30 minutes on medium heat.

allow soup to cool before blending in a food processor. rewarm prior to serving, adding salt and pepper to taste.

drizzle 1/2 teaspoon of black truffle oil and lightly sprinkle shaved or thinly sliced black truffles in each bowl before serving.