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Soups Vegan

Silky Wild Mushroom Soup with Truffle Oil and Thyme

Silky Wild Mushroom Soup with Truffle Oil and Thyme

Using a mixture of wild and cultivated mushrooms, slow-cooked with shallots and thyme, then finished with truffle oil. Earthy, warming and luxurious.

Ingredients

  • 600g mixed mushrooms
  • 20g dried porcini
  • 3 shallots, 3 cloves garlic
  • 1 litre vegetable stock
  • 150ml cream
  • Fresh thyme, truffle oil

Method

Soak porcini 20 minutes. Cook shallots in butter 10 minutes. Add garlic, thyme, fresh mushrooms. Cook until dry. Add stock and porcini with soaking liquid. Simmer 20 minutes. Blend until silky. Finish with cream and truffle oil.

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