Chunky cream of mushroom soup

creamofmushroomThis is spectacular! Beats restaurants’ ones on taste. Sauté chopped mushrooms (two different varieties) with butter until browned. Add double cream and water and use an immersion blender to blend until chunky-smooth (imperfect cos I’m using an immersion blender – YMMV if using a stand blender). Personally, I prefer the chunky texture. Drizzle with truffle-infused olive oil.

Without water, this is thick enough to be used as pasta sauce. Top with some crisp fried bacon.

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