Pennybun's Winter Mushroom Soup
Print the recipe:Pennybun's Winter Mushroom Soup.pdf
Peel and dice onion, carrot, celery and garlic. In a heavy bottomed pot sauté vegetables with olive oil until soft, about five minutes
Add the mushrooms, you can chop the shiitakes if you wish to make blending easier, sauté for about five minutes
Add the stock to the vegetables and bring to a boil. Reduce heat and simmer for twenty minutes
Using either a stick blender or a regular blender blend soup until smooth
Mix in the heavy cream and season with salt and pepper to taste. This soup can handle a decent amount of salt so don't be alarmed. We start with two tablespoons and go from there.
Turn heat to low and keep soup warm
Slice chanterelles and king oysters
In a medium pan melt the butter. Once it is very hot and the butter is bubbling, but not browning, add the mushrooms and the sage. Cook until you get a bit of colour on the outside and they are cooked through. Season with salt and pepper
Reheat soup, ladle into bowls and top with sage mushrooms.
Garnish with a dollop of crème fraiche and a drizzle of truffle oil