My Mushroom Soup

1. 1

   Place mushrooms in heavy soup pot without water or oil. Cover and cook over low heat for 15 minutes.

2. 2

   Add butter in small pieces. When melted, sprinkle with the flour. Cook over medium heat, stirring, for a few minutes. Slowly add chicken stock, stirring constantly. Simmer for 10 minutes.

3. 3

   With a slotted spoon, transfer mushrooms to either a blender or food processor. Add the sherry and blend until smooth. Add 1/2 cup of the soup base, if needed, to produce a smooth puree. Return pureed mushrooms into the soup, reheat, season with sea salt and white pepper.

4. 4

   Garnish each serving with a dab of creme fraiche, some chopped parsley and a drizzle of truffle oil.

No additional tips available.