CREAMY WILD MUSHROOM SOUP WITH WHITE TRUFFLE OIL

 

 

This Creamy Wild Mushroom Soup is so comforting and rich in flavour! Recipe was prepared by our executive chef at the Pioneer Beach Hotel.

INGREDIENTS

150g Oyster Mushrooms

1-3/4 cups Chicken Broth

1 tbsp Unsalted Butter

1 Large Shallot, thinly sliced

1 Garlic Clove, minced

150g Portobello Mushrooms, thinly sliced

150g Button Mushrooms, thinly sliced

1/4 cup Onion, thinly sliced

1-3/4 tbsp Flour

1 tsp dried Thyme

3 tbsp Cream

2 tsp Madeira Wine

Salt and Pepper, to taste

White Truffle Oil to drizzle on top

METHOD

In a saucepan add the butter and melt over a medium-high heat. Sauté shallots, garlic
and all the mushrooms in the butter. Add onions and flour, stirring well. Cook for 4
minutes.

        

Add chicken broth and thyme and bring to a boil, whisking until thickened slightly and
smooth. Simmer for 7 to 10 minutes. Puree in a blender and strain through a fine sieve.
Return mixture to saucepan and add cream, Madeira wine, salt and pepper and stir until
of a creamy consistency.

         

Spoon the creamy wild mushroom mixture into heated serving bowls and drizzle with
white truffle oil and serve.

For an added presentation add 1/2 teaspoon cream on top of the soup. Make swirls with a
toothpick or tip of a paring knife if desired.

 

Prep Time: 25 min

Cooking Time: 20 min

Serves: 2

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