Truffle, Rosemary and Mushroom Soup
User Reviews
0
0 reviews
Unrated
Truffle, Rosemary and Mushroom Soup
Report
Mushroom Soup with fragrant rosemary and the earthy rich addition of black truffle. This soup is packed with flavour and ready in under 30 minutes. Perfect for the cold weather we are having here in Western Australia.
Share:
Ingredients
- 1 onion
- 1 clove garlic
- 1 tablespoon olive oil
- butter knob
- 500 g mushroom I like the brown cap mushrooms
- 125 ml dry white wine ½ cup
- 500 ml vegetable stock 2 cups
- 2 tablespoon rosemary chopped fresh leaves
- 1 teaspoon salt
- 1 teaspoon black truffle grated
- 250 ml milk 1 cup
- black pepper to taste
- double cream to serve
- black truffle or truffle oil, extra
Instructions
- Peel and chop the onion and garlic.
- Heat the olive oil in a large saucepan and fry the onions over a low eat until they are just starting to colour.
- Add the mushrooms to the pan, stir well and cook for 5 minutes until they have softened.
- Add in the garlic and cook for another minute until the garlic starts to smell aromatic.
- Increase the heat and pour in the white wine, allowing it to quickly evaporate.
- Turn the heat back down, add the stock, rosemary and salt. Bring to a simmer and cook for 10 minutes.
- Pour the soup into a blender (or use a stick blender in the pan) along with the black truffle then pulse it until you have a finely chopped soup.
- Return to the pan with the milk. Check your seasoning and bring back up to simmer point.
- Serve with a dollop of cream and a shaving of black truffle (or a drizzle of truffle oil)
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
