Warm Porcini Soup

Sweat shallots and onion in olive oil over medium heat until beginning to color.

Add mushrooms and continue to cook for 8-10 minutes.

Add herbs. De-glaze with white wine and reduce until almost dry.

Add vegetable stock and heavy cream and simmer until liquid has reduced by 25%.

Puree in a blender until smooth.

Season with salt and white pepper and strain through a sieve.

Fill pint-size iSi Gourmet or Thermo Whip canister with hot soup.

Secure the top and charge with one or two iSi N2O cream chargers.

Shake and keep warm in a hot water bath at 160-180 degrees F.

Yield: 10 cups.

For the quart-size iSi Gourmet or Thermo Whip, simply double the recipe.