Page title and description
Quick ideas
Mushroom and Madeira soup with thyme and truffle oil
Ingredients
- 1 small onion, finely chopped
- 1-2 leeks, white part only, finely sliced
- 4 tbsp olive oil
- 2 garlic cloves, chopped
- 450-500g mushrooms, wiped and roughly sliced
- ½ tsp nutmeg, ground or grated
- leaves of 3 sprigs thyme
- 800ml chicken or veg stock
- 100-150ml Madeira, to taste
- 100-150ml double cream
- handful fresh parsley, finely chopped
- few drops truffle oil (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
In a large pan, sweat the onion and leeks in the olive oil until soft. -
Step 2
Add the garlic and mushrooms, cook until mushrooms are soft and reduced. Add the nutmeg and thyme and cook for another minute. Blend or process the mushroom mix with a ladle of stock until smooth. Return to the pan, add the remaining stock, Madeira and half the cream. -
Step 3
Reheat the soup and season. Adjust the thickness with more cream or water to taste. Stir in the chopped parsley. Serve with a further swirl of cream if you like and a few drops of truffle oil if using.
