Servings: 4 servings
Calories: 320kcal
Ingredients
- 400 g cremini mushrooms sliced
- 200 g shiitake mushrooms stems removed
- 20 g dried porcini soaked in 200ml warm water
- 3 shallots diced
- 3 garlic cloves
- 3 tbsp butter
- 600 ml chicken or vegetable stock
- 200 ml heavy cream
- 100 ml dry white wine
- 3 sprigs fresh thyme
- Salt and black pepper
- 150 g mixed mushrooms garnish
- 2 tbsp butter garnish
- Truffle oil garnish
- Fresh chervil garnish
Instructions
- Drain porcini, reserving soaking liquid. Strain liquid through coffee filter. Chop porcini.
- Melt butter in a large pot over medium-high heat. Sauté cremini and shiitake in batches until golden. Remove half for garnish.
- In the same pot, sweat shallots and garlic until soft. Add white wine, reduce by half.
- Add remaining sautéed mushrooms, chopped porcini, porcini liquid, thyme, and stock.
- Simmer 20 minutes. Remove thyme. Blend completely smooth. Add cream and blend again.
- Season generously. Pass through a sieve if desired for extra smoothness.
- Sauté reserved mushrooms in truffle butter until golden. Serve soup garnished with mushrooms, chervil, and truffle oil.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 7g | Fat: 27g | Fiber: 3g
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