Chef Jason Bangerter is a bit of a mushroom freak. He loves, and always will, the truffle.
His Truffle Soup has popped up on his menus in various forms over the years. It definitely has a following, almost like groupies to a rock band.
You may have experienced it already, or heard rumours of its silky texture, but have you heard the story behind this infamous soup?
The Inspiration Story
The inspiration for Chef Jason’s dish starts back in the early 90’s when he was an apprentice at Le Royal Meridian King Edward Hotel in Toronto. The chef he was working for, John Higgins, was at one time, the chef for the Royal family in London, England and brought back the recipe for the Buckingham Palace shortbread cookies. Chef Jason was working in the pastry kitchen and was responsible for the afternoon tea service in the dinning room. He was so excited about making this great shortbread and fell in love with it.
Pictured Above: Chefs Jason and James Newton Brown in London, England.
Years went by and Chef Jason found himself working in London, England for Anton Mosimann, one of the official caterers for the Royal family. The story goes that on one occasion a message from the head table arrived to Mosimann stating, “His mushroom risotto must be the best in the world.” This was one of Princess Diana’s favourite dishes and was served on William and Kate’s wedding day.
Mosimann’s risotto ai fungi is a rich risotto with luxurious ingredients. Chef Jason made this dish over and over again in many European countries, even at the Belfry for royalty and special guests.
“It was not uncommon for me to be flown on Thursday to Switzerland to a chateaux fully staffed with a brigade of cooks and prepare this dish for a party of four only to fly back on Friday,” explains Chef Jason.
At the grand opening of Swissotel Berlin, Chef Jason alone orchestrated 150 portions for the attending guests during a dinner featuring Mosimann signature dishes. It became a special dish to him and one in which he loved to eat and prepare.
Back in Canada, a decade after starting his culinary journey, Chef Jason was asked by a regular guest what is on the menu that tells a story of his career. He replied, “This truffle soup represents my experiences and is a homage to the great people and places I have encountered.”
The soup itself is all the ingredients from Mosimann’s risotto with a few others and made into a soup form. The soup is topped with a chanterelle cream and foraged mushroom powder giving it a cappuccino look. The shortbread he serves with the soup is inspired by the Buckingham Palace shortbread recipe, sugar omitted, grated parmesan, salt and pepper to season. It is a savoury shortbread and works well with the intense mushroom flavour.
“This dish is a reflection of some of my European experiences and has followed me for years,” accounts Chef Jason.
Requests for this soup have followed him through four restaurants. A year after he had left Auberge du Pommier to run the restaurants at The Bell Lightbox, the phone would ring at the host desk and a caller would declare, “They have to have the soup!”
Still today, guests arrive to the dining room at Langdon Hall and request the soup. An iconic dish that has followed Chef Jason for years.
Watch the magic as Chef Jason creates the masterpiece:
Truffle Soup Recipe
Recipe for 5-8 guests (3 oz each)
½ cup cooking onion sliced
½ cup leek (white only) split, washed & sliced
¼ cup sliced celery peeled & sliced
4 pc. garlic crushed
4 cups Portobello, stems removed and caps sliced
1 fresh bay leaf (tie herbs together to remove easily after cooking)
4 sprigs fresh thyme
3 sprigs fresh parsley
4 cups mushroom stock, chicken stock or water
1 cup Madeira
2 tbsp. truffle paste (or 60 gr. fresh truffle minced)
4 tbsp. butter diced
4 tbsp. truffle oil (good quality)
1. In a stock pot, on low heat sweat the onion, garlic, celery and leek until tender.
2. Add the mushrooms and cook to wilt and release juices.
3. Reduce juice and deglaze with Madeira. Add the herbs.
4. Reduce Madeira and add mushroom stock or water (just enough to cover contents of pot).Cook for 15 minutes and add truffle (paste).
5. Take the pot off the heat and allow to cool slightly. While still warm remove the tided herbs.
6. Purée the soup while still warm and add cold diced butter a piece at a time following with a slow drizzle of truffle oil to emulsify.
7. Pass through a fine mesh strainer. Adjust seasoning and consistency with mushroom broth if needed.
1L semi whipped 35% cream with truffle essence
1 oz. truffle oil
Salt to taste
1.Whip cream to soft peaks.
2.Season with salt and truffle oil.
¾ cup flour
½ cup butter
½ cup cheese
Salt and pepper to taste
1.Form into a dough
2.Roll, cut and tray
3.Bake at 360F until golden
To garnish, serve a piece of good quality parmesan cheese and a drizzle of truffle oil or thinly sliced fresh truffle when in season.
Chef Jason Bangerter