By Chef Alessandro
Fairmont Hotel Waterfront
This soup has been a favorite with our guests in ARC since Chef Alessandro put it on the menu – with its rich creamy texture it isn’t hard to see (or taste) why. Our mushrooms are foraged for us on Vancouver Island while our culinary apprentices hand-picked the hazelnuts in nearby Agassiz – we like to think using local produce makes it taste better.
Portobello Mushrooms 500g
White Button Mushrooms 1kg
White Onion 500g
Miso Paste 60g
Dried Porcini Mushroom, in hot water 60g
Vegetable Stock 2L
Salt and Pepper to taste
Sherry Vinegar 15mL
Sweat the onions, carrots, garlic and the rosemary in the butter.
Once translucent, add the button and porcini mushrooms, and sweat for about 10 minutes.
Add the miso, vegetable stock, cream, porcini mushrooms and the soaking water.
Add the hazelnuts and simmer the soup for about 20 min or until the carrots are soft.
Finish with the sherry, lemon juice, seasoning, and tarragon.
Purée in the vita mix until smooth.
Garnish as desired and serve!