Mushroom and chestnut soup with truffle oil
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Mixing bowl
- Ladle
- Measuring cup
- Fine-mesh sieve
Ingredients
- 5g dried porcini, snipped
- 25g unsalted butter
- 1 garlic clove, crushed
- 1 x 250g pack large flat mushrooms, chopped
- 100g cooked chestnuts
- 3 tbsp dry sherry
- 500ml vegetable or chicken stock
- 1 x 140g pack exotic mushrooms
- 20g unsalted butter
- 150ml whipping cream
- truffle oil (optional)
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