Cream Of Mushroom Soup

1. 1

   Sautee onion and garlic in the olive oil in medium heat until they are softened. then add the sliced mushrooms and increase to high temperature. Sautee until the mushrooms are soft

2. 2

   Add the wine and wait until the alcohol is evaporated. Add the milk and lower to medium heat. season with salt & pepper and let it cook between 20-30 minutes (until the mushrooms are cooked through)

3. 3

   Take the pot off the stove and using an imersion blender, blend the soup until it becomes smooth

4. 4

   In a small pan fry the bacon until it becomes crispy

5. 5

   Serve the soup with small pieces of fried backn on top and a few drops of truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.