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Cream of mushroom soup with truffle oil

4 servings

30 minutes

From the chef of the Craft Kitchen restaurant.

Cream of mushroom soup with truffle oil

Energy value per serving

Calories

924.6kcal

Proteins

17.2grams

Fats

85.2grams

Carbohydrates

18.2grams

Ingredients

4servings

Button mushrooms

1

kg

200

g

Whipping cream 33%

1

l

170

ml

5

ml

5

g

Ground black pepper

2

g

Fried bread (grenki)

to taste

1

sprig

Cooking steps

1
Sauté chopped mushrooms and onions in a pot with truffle oil.
Required ingredients:
1. Button mushrooms: 1 kg
2. Onion: 200 g
3. Truffle oil: 5 ml

2
Add white wine to the pot and simmer until the wine completely evaporates.
Required ingredients:
1. White wine: 170 ml

3
Add cream, salt, and pepper.
Required ingredients:
1. Whipping cream 33%: 1 l
2. Salt: 5 g
3. 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:
1. Fried bread (grenki): to taste
2. Parsley: 1 sprig

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