Oyster Mushroom Cappuccino with White Truffle Oil | James Beard Foundation
Sean Olnowich served this playful mushroom soup at his 2010 Beard House lunch.
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Ingredients
- 2 tablespoons olive oil
- 1 large Spanish onion, sliced
- 1 pound oyster mushrooms, stems removed and sliced
- 4 cups chicken stock
- 8 sprigs thyme
- 2 cloves garlic, peeled
- 1/2 cup half-and-half
- 1/2 tablespoon butter
- Salt
- freshly ground pepper
- 1/2 cup milk (optional)
- White truffle oil for garnish
- Minced chives for garnish
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