Creamy Wild Mushroom Soup
Serves 4
Ingredients:
4 cups mixed wild mushrooms (such as shiitake, chestnut or oyster), sliced. (Keep some mushrooms aside for garnish simply by frying them in a small frying pan with a little oil and black pepper until browned).
2 stalks celery, chopped
1 medium potato, peeled and chopped
4 cups vegetable broth
1 cup coconut cream
1 tbsp olive oil
1 tsp truffle oil
2 tbsp all-purpose flour or gluten-free flour
2 tbsp fresh thyme leaves
Salt and pepper to taste
Fresh parsley for garnish
Method
In a large pot, heat olive oil over medium heat. Add the chopped celery and potatoes and saute for 3-4 minutes.
Add the mushrooms and cook until the mushrooms are tender and browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly.
Slowly pour in the vegetable broth and the truffle oil, stirring constantly to avoid lumps.
Add thyme leaves and bring the soup to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes.
Use an immersion blender to puree the soup until smooth.
Return the soup to the pot, stir in the cream and warm it over low heat without boiling.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.