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Creamy mushroom soup

Thomasina Miers from Food Uncut
A dash of truffle oil gives Thomasina Mier's mushroom soup a deep and earthy flavour

Creamy mushroom soup

Method

1. Roughly chop the mushrooms.

2. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.

3. Add the mushrooms and cook until softened - about 5-7 minutes.

4. Cover with the chicken stock and milk and simmer for a further 20 minutes.

5. Using an electric hand blender, whiz the soup until smooth. Pass through a sieve into a clean saucepan to remove any mushroom pieces.

6. Stir in the cream and season with truffle oil, salt and pepper. Reheat the soup before serving.

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Serves: makes about 2 litres

Prep: 15 min
Cook: 30 min

Ingredients
750g field mushrooms
250g assorted wild mushrooms
2 tsp butter
2 large Shallots, chopped
1 garlic clove, sliced
1 litre chicken stock
500ml Milk
100ml double cream
Truffle oil, to taste
salt and pepper