Truffle Loving Creamy Mushroom Soup
Ingredients:
- 250g Chestnut Mushrooms
- Half White Onion
- 1 x Tablespoon of Plain Flour
- 1 x Vegetable Stock
- 2 x Whole Cloves of Garlic
- Bunch of Thyme
- 250ml Water
- 250ml Vegan Cream
- Pinch of Salt
- Pinch of Pepper
Directions:
- Chop all the mushrooms in half and add them to a deep casserole dish on a medium heat and cook for ten minutes until they start to brown. Add a pinch of salt.
- Peel the onion and chop into small 2cm chunks and add them to the casserole pot, together with the two cloves of peeled garlic and cook for another 10 minutes until all the juice from the mushrooms has disappeared
- Add a tablespoon of flour to soak up any left-over juices and mix until the flour is evenly coating the mixture
- Mix your vegetable stock with 250ml of boiling water and add to the dish. Mix well and then add your thyme and leave to simmer for a further 10 minutes
- Turn off the heat and remove the thyme leaves. Stir well before pouring the mixture directly into a blender. Add almost all the Truffle Guys 100g Luxury Truffle Slices to the mix (keep some back for garnish) and blend well until your mixture now looks like a soup
- Return the mix to the casserole dish on a low heat. Add 250ml of Vegan cream, a pinch of pepper and mix well. Keep the soup on the heat for a further 10 minutes, but make sure you give it a little mix here and there
- Add the soup to your serving bowls, add a drizzle of Truffle Guys White Truffle Oil and some of your remaining Truffle Guys 100g Luxury Truffle Slices for garnish and enjoy the best soup you have ever made.
A Winter warmer that will leave you in a very happy place. The blended Black Summer Truffles gives this homely dish a lavish upgrade.
- 250g Chestnut Mushrooms
- Half White Onion
- 1 x Tablespoon of Plain Flour
- 1 x Vegetable Stock
- 2 x Whole Cloves of Garlic
- Bunch of Thyme
- 250ml Water
- 250ml Vegan Cream
- Pinch of Salt
- Pinch of Pepper
- Chop all the mushrooms in half and add them to a deep casserole dish on a medium heat and cook for ten minutes until they start to brown. Add a pinch of salt.
- Peel the onion and chop into small 2cm chunks and add them to the casserole pot, together with the two cloves of peeled garlic and cook for another 10 minutes until all the juice from the mushrooms has disappeared
- Add a tablespoon of flour to soak up any left-over juices and mix until the flour is evenly coating the mixture
- Mix your vegetable stock with 250ml of boiling water and add to the dish. Mix well and then add your thyme and leave to simmer for a further 10 minutes
- Turn off the heat and remove the thyme leaves. Stir well before pouring the mixture directly into a blender. Add almost all the Truffle Guys 100g Luxury Truffle Slices to the mix (keep some back for garnish) and blend well until your mixture now looks like a soup
- Return the mix to the casserole dish on a low heat. Add 250ml of Vegan cream, a pinch of pepper and mix well. Keep the soup on the heat for a further 10 minutes, but make sure you give it a little mix here and there
- Add the soup to your serving bowls, add a drizzle of Truffle Guys White Truffle Oil and some of your remaining Truffle Guys 100g Luxury Truffle Slices for garnish and enjoy the best soup you have ever made.
