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.