Creamy exotic mushroom soup
|500 g||exotic mushrooms — mixed|
|1||garlic — large cloves, crushed|
|50 g||butter — salted|
|1 pinch||salt and freshly ground black pepper|
|10 g||porcini mushrooms — dried|
|1/2 cup||cream — fresh|
|oil — truffle infused|
In a large heavy based pot, saute the mushrooms and garlic in butter until browned and fragrant. Remove and set aside a few enoki mushrooms for serving. Season well.
Add the sherry and dried mushrooms – allow to simmer for 5 minutes, then add the hot stock and simmer for a further 10 minutes . Use a stick blender and blitz until smooth, add the cream and blend once more. Heat through for 5 minutes. Season to taste.
Serve soup topped with some sauteed enoki mushrooms and a good drizzle of truffle infused olive oil.
Enjoy with warm brioche rolls.