MUSHROOM AND BROWN BUTTER SOUP

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PREP TIME 15-20 minutes
COOK TIME 35-45 minutes
SERVES 4

INGREDIENTS

750g medium button mushrooms, halved and roughly chopped 

1/4 cup (60ml) extra virgin olive oil 

sea salt and cracked black pepper 

1/3 cup (10g) dried porcini mushroom. 

1 cup (250ml) boiling water 

50g unsalted butter 

2 white onions, thinly sliced 

2 tablespoons white balsamic vinegar 

31/2 cups (875ml) chicken stock 

1 teaspoon Tamar Valley Truffles, truffled mushroom paste (optional) 

chervil leaves to garnish 

METHOD

Step 1 

Sauté the mushrooms, onions, butter, olive oil and garlic until slightly browned off and the mushrooms have begun to shrink in size. Once they are cooked, add them to a baking paper lined tray and place them in an oven at 180°c for 20 minutes. 

Step 2 

Whilst the mushrooms are cooking, in a small bowl, add the boiling water and the porcini mushrooms and let them steep until the mushrooms come out of the oven. 

Step 3 

Once the mushrooms have finished in the oven and have begun to go golden, add them back into a large saucepan and add in the water from the dried porcinis and the chicken stock and let it cook down until it has reduced by about half. Once reduced, add the soup into a large food processor and blitz until a smooth soup is formed. 

Step 4 

Once the soup is blended, add it back into the saucepan and this would be the point where you would add in the truffled mushroom paste. 

Step 5 

To serve, pour it into a bowl and garnish with chervil.