Voice Restaurant's Mushroom Soup Cappuccino

• 3 tablespoons vegetable oil
• 2 large onions, 1/2-inch dice
• 3 lbs mixed mushrooms, and scraps (crimini, portabello, shiitake)
• 3 tablespoons garlic, chopped
• 2 cups white wine
• chicken stock
• 3 cups cream
• salt and pepper
• 2 tablespoons truffle oil
• 12 cup whipping cream
• 1 teaspoon kosher salt

1. Soup:.
2. In a large saucepot over medium, heat, add oil until hot.
3. Add onions and lightly caramelize.
4. Next add mushroom scrap and sweat thoroughly, about 5 minutes.
5. Add garlic for another 2 minutes, and then add white wine.
6. Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2".
7. Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
8. In a small batches blend soup with blender or hand blender.
9. Strain through a medium strainer.
10. Truffle Foam:.
11. For truffle foam, mix truffle oil and cold whipping cream.
12. Mix until peaks are stiff.
13. Season with salt.
14. Place a dollop of cream on top of hot soup.

vegetable oil, onions, mixed mushrooms, garlic, white wine, chicken, cream, salt, truffle oil, whipping cream, kosher salt

Taken from www.food.com/recipe/voice-restaurants-mushroom-soup-cappuccino-326753 (may not work)