About This Recipe
Embrace your wild side by preparing a delicious wild mushroom soup for dinner tonight. Maid with a premium olive oil and white truffle olive oil, it is guaranteed to spark your taste buds.
Ingredients
At Oliviers&Co
2 tbsp Everyday Olive Oil
White Truffle Olive Oil
At the market
4 cups mixed wild mushrooms, roughly chopped
4 tbsp butter
2 stalks celery, chopped
1 yellow onion, chopped
1 garlic clove, finely minced
1/4 cup flour
2 cups beef stock
2 cups whole milk
1 cup light cream
2 thyme sprigs
1/4 cup fresh parsley, chopped
Directions
Melt the butter with the olive oil over medium heat in a large stock pot or Dutch oven.
Add the chopped celery and onion, and sauté until they soften, about 3-4 minutes.
Add the mushrooms and garlic, and sauté until the mushrooms darken and soften, then season with salt & pepper. Add the flour and stir to evenly coat the veggies.
Cook for another 4-5 minutes, stirring to loosen the caramelized bits from the bottom of the pan. Add the beef broth and stir to thicken. Bring to a boil, then reduce the heat to medium-low, add the milk and cream and stir to combine.
Throw the thyme sprigs on top and simmer for 15-20 minutes over low heat. Before serving, pull out the thyme sprigs, add the chopped parsley and stir to combine.
Drizzle over some truffle olive oil and serve.