Ingredients 4lbs mixed mushrooms, cleaned and sliced 2 garlic cloves peeled 1 onion peeled 1 tbsp olive oil 32 fl. oz organic chicken broth 2 tbsp heavy cream Sea salt Freshly ground black pepper Truffle oil (optional)
Finely chop the onion and garlic. Heat the olive oil in a large casserole-type pan and add the onion. When the onion is soft, add the garlic and cook for one minute.
Slice the mushrooms and add them to the pan. Cook for 20 to 30 minutes until most of the moisture disappears.
Season to taste with salt and pepper and add the chicken broth. Bring to a boil, lower the heat and simmer for about 20 minutes.
Using a blender, purée the mixture until it becomes smooth and a bit foamy. Add some water if the soup is too thick to your taste. Add the heavy cream and season to taste. If you like truffle, add a few drops of truffle oil on the top just before serving.
"I love mushrooms! There are so many varieties and tastes! They are delicious just sautéed, in purée, or in a nice omelette or quiche for brunch. With truffle oil drops on top, this mushroom soup recipe makes a perfect appetizer for a gourmet dinner party. I like to serve it with a foie gras tartine on the side." ~ Nathalie