Emily's Mushroom Soup

3 cups chicken stock
1 large portobello mushroom
6 large button mushrooms
4 slices of dried porcini mushroom
1 large onion
1 clove garlic
2 bay leaves
1/2 cup chunks of parmigiano reggiano cheese
1/2 cup 10% cream
1 tbsp olive oil
1 tsp truffle oil
Freshly ground pepper

The recipe:
1. Chop up large onion into small pieces.
2. Heat pot with olive oil, and add onions to caramelize.
3. Once onions are caramelized, add 3 cups chicken stock and bring to boil.
4. Add 2 bay leaves and simmer for 1-2 hours over low heat.
5. Meanwhile, chop up all the mushrooms.
6. An hour before serving, remove the bay leaves and add all the chopped mushrooms and chunks of parmigiano reggiano.
7. Bring to boil again, then simmer until serving time.
8. Before serving, add cream to soup before taking off the stove. (Check if you need to add salt.)
9. After plating the soup, add few drops of truffle oil and some freshly ground pepper on top.

Makes 3 servings. Enjoy!

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