Roasted Cream of Mushroom Soup with Truffle oil

A thick creamy Soup made with roasted Cremini & Enoki mushrooms and made creamy using Custom Culinary^® Gold Label Cream Soup Base finished with a dash of truffle oil.

Made with:

Custom Culinary^®Gold Label Cream Soup Base

What You'll Need

Amount	Ingredients
200 g	Cremini Mushrooms, Sliced
100 g	Enoki Mushrooms
15 g	Garlic, thick sliced
15 g	Thyme sprigs
25 g	Bacon, Chopped
70 g	Custom Culinary^®Gold Label Cream Soup Base
250 g	Whole Milk
50 g	Cooking Cream
450 g	Water
25 g	Olive Oil
5 g	Truffle Oil
	Salt & Pepper to taste

Preparation

Place the sliced Cremini & Enoki mushrooms on a baking tray, drizzle Olive oil, sprinkle salt, pepper, garlic & thyme sprigs. Roast in the oven at 180°C for 12 minutes.
Roughly chop the mushroom mix, separate out 25 grams from it, blend the rest to a puree with 100g water.
Prepare a slurry with the measured amount of milk, water and Custom Culinary^®Gold Label Cream Soup Base.
Heat a soup pot with Olive oil, add bacon, let the fat render, add in the chopped mushroom and sauté for a minute.
Add in the ground mushrooms, thyme and the prepared slurry. Mix well.
Gently bring to boil and simmer for two minutes while stirring occasionally to make sure nothing sticks to the soup pot.
Add the cream, mix well, adjust seasoning and finish with a dash of truffle oil.
Garnish with grilled mushrooms and serve hot with some croutons.