Cream of mushroom soup with truffle oil

4 servings

30 minutes

From the chef of the Craft Kitchen restaurant.

Energy value per serving

• Calories: 924.6
• Proteins: 17.2g
• Fats: 85.2g
• Carbohydrates: 18.2g

Ingredients

• Champignons: 1 kg
• Onion: 200 g
• Cream 33%: 1 l
• White wine: 170 ml
• Truffle oil: 5 ml
• Salt: 5 g
• Ground black pepper: 2 g
• Toast: to taste
• Parsley: 1 sprig

Cooking steps

1. Sauté chopped mushrooms and onions in a pot with truffle oil.

   Required ingredients:

   • Champignons: 1 kg
   • Onion: 200 g
   • Truffle oil: 5 ml

2. Add white wine to the pot and simmer until the wine completely evaporates.

   Required ingredients:

   • White wine: 170 ml

3. Add cream, salt, and pepper.

   Required ingredients:

   • Cream 33%: 1 l
   • Salt: 5 g
   • Ground black pepper: 2 g

4. Bring to a boil, blend in a blender, and strain through a sieve.

5. When serving, add croutons and garnish with chopped parsley.

   Required ingredients:

   • Toast:  to taste
   • Parsley: 1 sprig