Recipe

Mushroom soup with chives and truffle oil

Warm your tummy from the inside out with this scrumptious mushroom soup topped with chives and infused with a fragrant dash of truffle oil.

Nov 29, 2014 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

Mushroom soup with chives and truffle oil
  • 20 gram dried porcini mushroom
  • 1 1/2 cup (375ml) boiling water
  • 25 gram butter
  • 1 tablespoon (20ml) olive oil
  • 1 brown onion, diced
  • 400 gram swiss brown mushrooms, finely sliced
  • 5 thyme sprigs, tied with twine
  • 2 cloves garlic, crushed
  • 2/3 cup (165ml) medium-bodled white wine
  • 4 cup (1 litre) vegetable stock
  • 125 gram creme fraiche, plus extra to serve
  • sea salt and cracked black pepper, to season
  • 1 1/2 tablespoon chives, finely chopped, to serve
  • truffle oil, to serve

Method

Mushroom soup with chives and truffle oil
  • 1
    In a small bowl, cover dried porcini mushrooms with boiling water and set aside 15 minutes.
  • 2
    Meanwhile, in a large saucepan, heat butter and oil over medium high heat. Add onion and Swiss brown mushrooms and cook for 10 minutes, stirring occasionally.
  • 3
    Drain porcini mushrooms, reserving soaking liquid. Add porcini, thyme and garlic to the pan. Continue to cook for 5 minutes, stirring regularly.
  • 4
    Add white wine to the pan and allow most of it to evaporate before adding stock and reserved mushroom liquid. Increase heat to high and allow to simmer for 10 minutes. Remove thyme sprigs, discard.
  • 5
    Remove from the heat, ladle into a blender and process until smooth. Return to saucepan and stir through creme fraiche. Season to taste
  • 6
    Ladle into bowls top with a teaspoon of cream fraiche, a sprinkling of chives and a drizzle of truffle oil.

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