Cream soup of porcini mushrooms with truffle oil
4 servings
30 minutes
The recipe was shared with us by the chef of the restaurant "House No. 8" Alexander Popov.
Calories81.3kcal
Proteins3.3grams
Fats6.5grams
Carbohydrates2.6grams
1
Clean and rinse the mushrooms.
- Porcini mushrooms: 320 g
2
Boil in salted water until cooked.
- Porcini mushrooms: 320 g
- Water: 2 l
3
Chop the onion and garlic finely.
- Onion: 40 g
- Garlic: 8 g
4
Fry in olive oil until golden brown.
- Olive oil: 20 ml
5
Blend mushrooms, onions, and garlic until smooth.
- Porcini mushrooms: 320 g
- Onion: 40 g
- Garlic: 8 g
6
Drizzle with truffle oil and sprinkle with dried thyme. Optionally, you can garnish with croutons.
- Truffle oil: 4 ml
- Thyme: 4 g
