Truffle Soup

In a stock pot, on low heat sweat the onion, garlic,

celery and leek until tender (if using fresh truffle, slice and

add in this step).

Add the mushrooms and cook to wilt and release juices.

Reduce juice and deglaze with Madeira. Add the herbs.

Reduce Madeira and add mushroom stock or water (just

enough to cover contents of pot). Cook for 15 minutes and add

truffle (paste).

Take the pot off the heat. Remove the herbs and allow

soup to cool slightly.

Purée the soup while still warm and add cold diced

butter a piece at a time following with a slow drizzle of

truffle oil to emulsify.

Pass trough a fine mesh strainer. Adjust seasoning and

consistency with mushroom broth if needed. The finished soup

should be velvet smooth.

To garnish, serve a piece of good quality Parmesan cheese and a

drizzle of truffle oil or thinly sliced fresh truffle when in

season. Enjoy!