There are many variations of mushroom soup recipes. Some recipes use thick cream, some add flour, different kind of mushrooms so on and so forth. I had tried many of these variations previously and they were generally all easy and good recipes. You just cannot go wrong with mushroom soup.
Ingredients (Serves 4 small portions)
300 g Portobello mushrooms (clean and sliced)
1 clove garlic, peeled and finely sliced
1 onion (peeled and finely chopped)
1 handful fresh thyme (leaves picked)
freshly ground black pepper
0.5 litre chicken or vegetable stock
1 handful fresh flat-leaf parsley (leaves picked and roughly chopped)
1 tablespoon mascarpone cheese
Heat up a large casserole-type pan over medium heat. Add olive oil and fresh portobello mushrooms. Stir around very quickly for a minute. Add garlic, onion and thyme and a small amount of seasoning.
Continue to saute the mushroom for another minute with moisture cooking out from the mushroom. Carry on cooking for about 10-15 minutes or until most of the moisture disappears.
Season to taste, and add your stock. Bring to the boil and simmer for around 15 minutes.
Using a handheld blender, whiz up the soup to a purée. Add the parsley and mascarpone, and seasoning carefully to taste. Soup is ready.
Drizzle drops of truffle oil just before serving.