This Mushroom and truffle soup is really easy and quick and super yummy soup to make. It only takes about 10-15 mins to make and it is also very easy to make a vegan variation
Mushroom and truffle soup Ingredients
1oz butter or a glug olive oil
1 onion roughly diced
250g chestnut mushrooms – roughly chopped
4 cloves garlic – sliced
Another glug olive oil
500ml veg stock
500ml Beef Stock
glass Marsala Wine (dry)
small pot double cream or a heaped spoon of cornflour mixed with a little white wine
1 black truffle (thinly shaved)
Stick kettle on to boil to make stock. Fry the onion in the butter or olive oil with a good pinch of fresh ground black pepper for a few minutes then add the chopped mushrooms and another glug of olive oil if needed. Fry for a few more minutes and then add the garlic. Carry on frying until it just starts to colour and catch on the bottom of the pan – deglaze with the Marsala wine. Add the stock and bring up to simmer. Add the shaved Truffle (save a bit to garnish).
Blend with hand blender until smooth then add the cream while still blending.
Check seasoning and serve with the reserved shavings of tuffle – KAPOW