Mushroom Soup with Truffle Oil – Love and Cook

Ingredients

• 750 g Portobello (field) mushrooms (mixed with some shiitake.)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic
• 1 medium onion (chopped)
• small handful fresh thyme (or marjoram or 1 bay leaf)
• 600-700 ml stock (chicken or vegetarian)
• 200 ml whole milk
• 2 teaspoons sherry vinegar (or lemon juice)
• salt and black pepper
• 2-3 tablespoons crème fraiche (or double cream, to serve)
• truffle oil (for drizzling)
• snipped chives or parsley (for garnishing)