Roasted Mushroom Soup Recipe
truffle crème fraîche, crispy shallot, pine mushroom
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Ingredients
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Soup Base
Truffle Crème Fraîche
Crispy Shallots
Garnish
Method
Soup Preparation
- 1
Roasting the Mushrooms
Preheat the oven to 400°F (200°C). Toss chopped cremini mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- 2
- 3
Combining Ingredients
Add the roasted mushrooms and thyme leaves to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
- 4
Blending
Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
Truffle Crème Fraîche Preparation
- 5
Mixing the Crème Fraîche
In a small bowl, combine crème fraîche with truffle oil and salt. Stir until well mixed and set aside.
Crispy Shallots Preparation
- 6
Frying Shallots
Dust the sliced shallots with flour. Heat vegetable oil in a pan over medium-high heat. Fry shallots until golden brown and crispy. Remove and drain on paper towels.
