December 14, 2016
Cream Of Wild Mushroom Soup With Truffle Oil
Yield: Makes 6 Cups For 24 To 36 Demitasse Cups
- In a large pot, sauté onion and garlic in oil and butter over medium until translucent, 5 to 7 minutes. Add mushrooms and sauté for another few minutes until juices evaporate.
Boil And Finish Soup
- Add chicken stock and thyme sprigs. Season with black pepper. Bring soup to boil, reduce heat to low and simmer, 20 minutes.
- Remove and discard thyme sprigs. Remove pot from heat. Blend soup in pot with hand blender until almost smooth. Add cream and blend again. Bring back to boil for another 2 minutes.
- Serve in demitasse cups with a drizzle of truffle oil. Garnish with chopped chanterelle mushrooms.