February 21, 2011

Cream of Mushroom Soup

I have a weakness for creamy soups. Cream of chicken, tomato, mushroom, broccoli - you name it, I'll love it. There's just something so comforting about a hot bowl of your favorite foods in a splash of cream. Topped with fresh croutons and drizzled with truffle oil, what made this soup stand out was its consistency. Rather than a homogeneous texture, the creamy broth was light with substantial pieces of mushrooms throughout. I think it's nice when a chef is proud of their ingredients and shows them off in a dish that typically hides them. The mushrooms were small and whole and plump and sliced. The fresh croutons, as always, added a nice crunch to each otherwise quiet bite, and I always love the enhanced, rich flavor truffle oil adds to a mushroom-heavy dish - it just gives it that extra punch of refined mushroom that lasts the whole meal.

Where you can enjoy this yourself:

Tuscarora Mill Restaurant
203J Harrison St SE
Leesburg, Virgina

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