The Dish: Meritage -- Mushroom soup with parsnip and mushroom tower

The Chef: Daniel Bruce

Serves eight people

INGREDIENTS – Soup
2 tbs. butter
½ cup peeled and sliced white onions
2 cups assorted wild mushrooms
1 tbs. peeled garlic chopped
3 cups chicken stock
1 cup heavy cream
Salt and pepper to taste

METHOD
In 4 qt sauce pot melt butter, add onions, mushrooms and cook over medium heat until very tender and both mushrooms and onions are golden brown, add garlic and cover, let sweat 5 minutes, add stock and simmer for 10 minutes. Place soup into blender and puree, strain through fine strainer back into pot. Whisk in cream let simmer 3 minutes and season to taste.

Serve with a garnish of Sautéed wild mushrooms and parsnip puree tower.

INGREDIENTS - Parsnip and mushroom tower
1 peeled parsnip chopped
1 cup wild mushrooms sliced
2 tbs. butter
Salt and pepper to taste

METHOD
In 2 quart saucepan, add parsnips and cover with cold water. Bring to boil and simmer until parsnips and tender. Drain parsnips, mash and season with salt and pepper and 1 Tbs. butter. In non stick pan heat butter over high heat, add sliced mushrooms and sauté until golden brown. Remove and add to parsnip mix. Place mix into a 1 and ½ inch diameter mold to form small tower.

Meritage
70 Rowes Wharf
Boston, MA 02110
http://www.bhh.com/bhh_meritage.htm
http://www.meritagetherestaurant.com/