Mushroom Soup with Truffle Oil

loveandcook.co.uk

Pam Baudin

subheading: For the soup:

32 oz Portobello (field) mushrooms mixed with some shiitake.

1 tablespoon olive oil

3 tablespoons unsalted butter

3 cloves garlic

1 medium onion chopped

small handful fresh thyme or marjoram or 1 bay leaf

600 to 700 ml stock chicken or vegetarian

200 ml heavy cream

2 to 4 teaspoons dry sherry or lemon juice

salt and black pepper- lots

subheading: To serve:

2 to 3 tablespoons crème fraiche or double cream, to serve

truffle oil for drizzling

snipped chives or parsley for garnishing

Note: Ingredients may have been altered from the original.

Directions at loveandcook.co.uk

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