2 kg Portabello mushrooms (flat browns)
2 stalks fresh thyme
50ml extra virgin olive oil
2 large white onions, finely diced
1 Tbsp crushed garlic
25g butter
3/4 cup dark soy sauce (Chef Campbell uses Kikkoman)
500ml vegetable stock
salt and pepper to taste
to serve:
cream white truffle oil or good quality extra virgin olive oil
roasted ciabatta and butter
Roast the mushrooms in the oven, uncovered with thyme and half of the olive oil for 5 minutes at 200degC to bring out the flavours.
Saute the onions and garlic in butter and the rest of the oil until soft and clear.
Add mushrooms and any liquid from the roasting pan to the onions.
Add vegetable stock and soy sauce and simmer gently for five minutes.
Blend until smooth.
Put in a fresh pot, check seasoning (the soy sauce is salty) and reheat if necessary.
To serve, stir in a splash of cream.
Garnish with white truffle oil or good quality extra virgin olive oil and serve with toasted ciabatta and butter.
Requested by Raewyn Alexander of Dunedin
Phill Campbell, head chef at Salt Bar and Restaurant in St Clair says the soy sauce is a chef's trick to increase the flavour and depth of colour in the soup, not adding extra salt, and is suitable for vegetarians.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
