Mushroom and Truffle Oil Soup
Ingredients
- 500g mixed mushrooms (e.g., porcini, shiitake, button mushrooms), sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 liter vegetable broth
- 200ml cream
- Truffle oil San Pietro
- Extra virgin olive oil Theop
- Fresh thyme
- Salt Floros, pepper Batavia
Instructions
- In a large pot, heat olive oil and sauté the onion and garlic until soft.
- Add the mushrooms and cook until they release their juices and start to brown.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Blend the soup until smooth and return to the pot.
- Stir in the cream and fresh thyme.
- Season with salt and pepper.
- Serve the soup with a drizzle of truffle oil San Pietro.
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