MUSHROOM SOUP
ABOUT THE RECIPE
Discover your wild side and prepare a delicious wild mushroom soup for dinner tonight. Accompanied by premium olive oil and olive and white truffle oil, it will surely awaken your taste buds.
INGREDIENTS
From Oliviers&Co
2 tablespoons LA CLASSIQUE - EXTRA VIRGIN OLIVE OIL
On the market
4 cups mixed wild mushrooms, roughly chopped
4 tablespoons butter
2 stalks celery, chopped
1 yellow onion, chopped
1 clove garlic, finely chopped
1/4 cup flour
2 cups beef broth
2 cups whole milk
1 cup light cream
2 sprigs of thyme
1/4 cup fresh parsley, chopped
REALIZATION
In a large saucepan or Dutch oven, melt the butter with the olive oil over medium heat.
Add the chopped celery and onion and sauté until softened, about 3-4 minutes.
Add the mushrooms and garlic and sauté until the mushrooms are blackened and softened, then season with salt and pepper. Add the flour and stir to coat the vegetables evenly.
Cook for another 4-5 minutes, stirring to loosen caramelized bits from bottom of pan. Add beef stock and stir until thickened. Bring to a boil, then reduce heat to medium-low, add milk and cream and stir.
Add the thyme sprigs and cook for 15 to 30 minutes.
When serving, drizzle the soup with white truffle olive oil .