Truffle & Mushroom Soup
Cooking time: 20 mins
SERVES: 4
Ingredients
- 500g Mushrooms (your favourites)
- 1 White Onion
- 1 clove of Garlic
- 10g butter
- 25ml White Truffle Oil (optional)
- salt & pepper to taste
- 10g dried Mushrooms
- 250ml White Wine
- 200ml Milk
- 200ml water
- 100g Oyster Mushrooms (torn to bite sized pieces)
- 1 lemon (juice)
- 30mll Olive Oil
- 1 small bunch of chives (finely chopped)
Method
- On a medium high heat, caramelised your onion, garlic & mushrooms in oil & butter.
- Once cooked through and browned nicely, deglaze the pan with a white wine of your choice and reduce by at least half.
- Add the dried mushrooms, milk & water. Bring to the boil then blend until smooth.
- Season your torn Oyster mushrooms with olive oil, a squeeze of lemon juice, salt, pepper & chopped chives.
- Add the truffle oil, salt, pepper and a squeeze of lemon juice into the soup, stir and serve.
- Garnish with the oyster mushrooms, a drizzle of olive oil, black pepper and more chives... ENJOY! *Best served with a hunky bit of bread.