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Salads & Soups

Mushroom Soup with Truffle Oil

Mushroom Soup with Truffle Oil

1 handful dried porcini
2 tbsp EVOO
2 tbsp Mushroom and Sage Olive Oil
2 Packages fresh wild mushrooms (chanterelles, shiitake, oyster) , clean and sliced
2 cloves garlic , peeled and finely sliced
1 red onion , peeled and finely chopped
1 handful fresh thyme
sea salt
freshly ground black pepper
1 litre chicken or vegetable stock
1 handful fresh flat-leaf parsley chopped
1 tablespoon mascarpone cheese
1 lemon
Truffle Oil Black or White


Place the porcini in a small dish, add boiling water just to cover, and leave to soak.

In a large sautee pan add cleaned sliced mixture of mushrooms then add your garlic, onion and thyme and a small amount of seasoning. Pan fry  for about 20 minutes until most of the moisture disappears.

Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup from the pan and blend it up to a purée, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste. you can add a handful of sauteed mushrooms to the top of your soup for taste and look.

Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. Add a few drops of Truffle Oil on the top just before serving.

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