Mushroom Soup with Truffle Oil
This is my simplified version, which isn’t too rich for a weekday. To make it for special occasions swap some of the milk with crème fraiche or double cream, and it will elevate the soup to “cream of mushroom” levels.
Servings Prep Time
6 15minutes
Cook Time
30minutes
Servings Prep Time
6 15minutes
Cook Time
30minutes
Ingredients
For the soup:
To serve:
Instructions
  1. Wipe the mushrooms (or wash and dry them if you prefer), then cut into thin slices.
  2. Heat the olive oil and butter in a large heavy-based pan, add the onion, garlic and herbs and cook on medium heat until the onion is golden and slightly caramelised.
  3. Add the mushrooms and cook for 12-15 minutes on a medium-high heat until all the liquid from the mushrooms has almost dried up. Add half the stock and all the milk. Bring to a simmer and cook for about 10 minutes.
  4. Remove the herb stalks or the bay leaf. Ladle the soup into a blender or food processor and allow to cool a little. minutes. Add a little more stock and blend until smooth. Add more stock as necessary to thin out the soup.
  5. Pour the soup back into the pan and add the sherry vinegar or lemon juice. Season with salt and freshly ground black pepper to taste.
  6. To serve, reheat the soup gently (don’t let it boil) and serve in bowls with a dollop or crème fraiche and a tiny drizzle of truffle oil.
Recipe Notes

 

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