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Truffle Soup

Food Network Canada
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Ingredients

½
cup cooking onion sliced
½
leek (white only) split, washed and sliced
½
stick celery peeled and sliced
1
clove garlic crushed
½
lb(s) portobello mushrooms, stems removed and caps sliced
1
fresh bay leaf - tie herbs together to remove easily after cooking
3
sprig fresh thyme
3
sprig fresh parsley
1
L mushroom stock, chicken stock or water
1
cup Madeira
3
Tbsp truffle paste (or 60 gr. fresh truffle minced)
¼
lb(s) butter diced
2
oz truffle oil (good quality)
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Directions

Step 1

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).

Step 2

Add the mushrooms and cook to wilt and release juices.

Step 3

Reduce juice and deglaze with Madeira. Add the herbs.

Step 4

Reduce Madeira and add mushroom stock or water (just

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

truffle (paste).

Step 5

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

soup to cool slightly.

Step 6

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.

Step 7

Pass trough a fine mesh strainer. Adjust seasoning and

consistency with mushroom broth if needed. The finished soup

should be velvet smooth.

Step 8

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!

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My rating for Truffle Soup
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