Thomasina Miers
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A dash of truffle oil gives Thomasina Mier's mushroom soup a deep and earthy flavour
A dash of truffle oil gives Thomasina Mier's mushroom soup a deep and earthy flavour
Creamy mushroom soup
Method
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.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
750g field mushrooms250g 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
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