Pomora Rustic Mushroom Soup with a Drop of Luxury

< Blog Home Article by Pomora - Date: Mon, 27 Oct 2014

This humble mushroom soup is taken to new heights by the addition of a drizzle of Pomora white truffle oil. 


Ingredients for 4 servings:

50g butter
1 onion, finely chopped
1 clove of garlic, finely chopped
2 sprigs of thyme, finely chopped
500g assorted mushrooms, chopped
1 litre of vegetable stock
250ml crème fraiche
Salt and black pepper
Drizzle of Pomora white truffle oil
Chopped chives
2 slices of white bread cut into cubes for the croutons


For the soup:

Gently fry off the onion, garlic and thyme with the butter for about 5 minutes.

Add the chopped mushrooms and continue to fry for a further 10 minutes.

Add the vegetable stock, bring to the boil and simmer for 20 minutes.

Add the crème fraiche and simmer for a further 5 minutes.

Liquidize the soup with either a hand blender or a food processor.

Add salt and pepper to taste.

For the croutons:

Put a nob of butter in a frying pan and bring up to a medium heat.

Add the cubes of bread and fry until golden brown, stirring all the time.

Remove from the pan and drain on kitchen paper.

To serve, make sure the soup is heated through and place a generous helping in a bowl. Sprinkle some chopped chives and croutons on top and then drizzle over some Pomora white truffle oil. Scrummy!

An autumnal favourite and a real treat.