Mushroom Soup

1. 1

   Chop shallots and saute with whole garlic cloves for 5 minutes. Add heavy cream and mushrooms and cook on medium heat until reduced by half. Remove from flame, remove garlic cloves, and puree in blender until mixture achieves a smooth consistency.

2. 2

   Pour puree into 4 qt. sauce pan and add veal stock. Bring to a boil, stirring constantly. Remove from heat, add lemon juice and truffle oil, and s & p to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.