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Truffle, Rosemary and Mushroom Soup
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
2
-4
Author:
Claire | Sprinkle and Sprouts
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Ingredients
1
onion
1
clove
of garlic
1
tablespoon
olive oil
knob of butter
500
g
mushrooms -
I like the brown cap mushrooms
125
ml
/1/2 cup dry white wine
500
ml
/2 cups vegetable stock
2
tablespoon
chopped fresh rosemary leaves
1
teaspoon
of salt
1
teaspoon
grated black truffle
250
ml
/1 cup milk
pepper to taste
Double cream to serve
Extra black truffle
or truffle oil
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)
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