Wild Truffle Mushroom Soup

Serves 4

24cm Deep Casserole

Ingredients
  • 3 cups Sliced fresh Shitake Mushrooms
  • 3 cups Sliced fresh Button Mushrooms
  • ¼cup Sliced dried Ceps Mushrooms (soaking in ½cup cold water)
  • 1 cup Thin sliced small Red Shallots
  • ½cup Thin sliced White Onions
  • 6 cups Chicken Stock
  • 3 cups Pouring Cream
  • 1 tablespoon Italian Black Truffle Paste
  • Salt
  • Freshly Ground White Pepper
  • Olive Oil
  • Snipped Chives


Method
1. Heat oil in pan, add the shallots and onions and sautè gently to soft, but do not allow to brown.

2. Next add the shitake, button and cep mushrooms (you can also add the water that the cep mushrooms have been soaking in as they will add to the flavour) and continue to sautè gently until the mushrooms are just soft.

3. Increase the heat to the pan just slightly and add the chicken stock and reduce the heat to simmer the soup.

4. Allow the soup to simmer for 20 minutes, or until the mushrooms are soft, check there is enough chicken stock during the cooking, you may need to add a little extra to make sure it is not too thick when finished.

5. When the mushrooms are cooked, add the cream whilst still on the heat, then remove from the stove.

6. Now add salt and freshly ground white pepper to your taste.

7. Allow the soup to cool slightly, then puree in the blender to a smooth texture.

8. You can add more chicken stock if you think the soup is too thick.

9. Just before serving, stir in the truffle paste.

10. Serve hot and garnish with some freshly snipped chives.
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