Mushroom Soup with Truffle Oil
Hearty winter soup with earthy mushrooms, truffle oil, and sherry vinegar—rich and comforting, perfect for chilly days.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Blender
- Food processor
- Ladle
- Paper towel
- Serving bowl
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
- black pepper
- 2-3 tablespoons crème fraiche (or double cream, to serve)
- truffle oil (for drizzling)
- snipped chives or parsley (for garnishing)
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