Mushroom and chestnut soup with truffle oil
Serves 8 | total time
- 5g dried porcini, snipped
- 25g unsalted butter
- 1 garlic clove, crushed
- 1 x 250g pack large flat mushrooms, chopped
- 100g cooked chestnuts
- 3 tbsp dry sherry
- 500ml vegetable or chicken stock
- 1 x 140g pack exotic mushrooms
- 20g unsalted butter
- 150ml whipping cream
- truffle oil (optional)
Make the soup up to 2 days ahead, cool and chill. Can be frozen.
- Place the porcini in a small bowl, cover with boiling water and leave to soak for about 5 minutes.
- Melt the butter in a pan and add the garlic, the chopped flat mushrooms and seasoning. Cook, covered, for 5 minutes or until the juices are released.
- Add the chestnuts, porcini and their soaking liquor (minus any grit at the bottom of the bowl), plus the sherry and stock. Bring to the boil and simmer for 10 minutes. Blend; season to taste.
- Meanwhile, prepare the exotic mushrooms and cook, in batches according to type, in the butter, until golden. Whip the cream to soft peaks.
- Pour the soup into small cups and float some of the cream on top. Add a few exotic mushrooms and a drizzle of truffle oil, if using, to serve.
Serve in small cups as an elegant starter; to serve a larger amount in bowls, double the quantities.