If you are fortunate enough to have fresh truffle or preserved truffle, add a teaspoon or two to the soup after it has been cooked. If you cannot get hold of any form of truffle, do not deprive yourself from having this soup. It is delicious!
Serves 4
The soup:
40 g/1½ oz butter
1 medium shallot, chopped
2 garlic cloves, finely chopped
2 tablespoons/30 ml bacon, finely chopped (ignore if you want to keep it vegetarian)
400 g/14 oz mixed fresh mushrooms, roughly chopped
1 tablespoon/15 ml porcini powder
4 cups/500 ml chicken stock, heated (or vegetable stock)
4 cups/500 ml mushroom stock, heated
1 tablespoon/15 ml Za’atar
salt and freshly ground black pepper
1 tablespoon/15 ml lemon juice
The garnish:
1 tablespoon/15 ml chives, finely chopped
1 tablespoon/15 ml chive oil
1 tablespoon/15 ml truffle oil
⅔ cup/160 ml yogurt cream
In a deep saucepan, heat the butter and sauté the bacon until soft. Remove with a slotted spoon and set aside. In the same saucepan, add the shallot and garlic and sauté until soft. Add the mushrooms and cook until most of the juices have evaporated. Add the chicken stock and mushroom stock and bring back to the boil, then lower to a simmer for 10 minutes. Remove from the heat and set aside to cool slightly.
Pour into a liquidizer, add the fried bacon and lemon and blend until smooth. Pass through a sieve if you wish, otherwise leave as is with a bit of a texture. Check the seasoning.
To serve:
Ladle into four soup plates, sprinkle the chives or drizzle lightly with chive oil, then drizzle the truffle oil around, and lastly place a dollop of the yogurt cream on top. Serve immediately.
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