Mushroom Soup with Truffle Sourdough Croutons

Ingredients
FOR THE SOUP
12 crimini mushrooms sliced
2 cups dried porcini, lobster, chanterelles soaked
in water (don’t throw out the water when done)
5 slices bacon chopped
2 tbsp butter
1 cup shallots chopped
4 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups white wine
2 cups mushroom water
4 cups chicken broth
6 sprigs thyme
1 cup heavy cream
1/2 cup chives chopped
salt and pepper to taste
FOR THE CROUTONS
4 slices sourdough bread 1/2 inch thick, cut into
cubes
1/4 cup butter
2 tbsp Patricia & Paul Hojiblanca EVOO
1 clove garlic minced or grated
1 tbsp Patricia & Paul black truffle oil
1/2 tsp truffle salt or regular salt
Instructions
Add the dried mushrooms to a bowl and cover
with warm water. Set aside to re-hydrate.
Heat a skillet on medium heat. Chop up your
bacon and add it to the pan. Cook until the fat
is rendered and the bacon starts to crisp up.
Remove some of the fat if you have a lot. Leave
about 2 tbsp in the skillet.
While the bacon is cooking, also make your
croutons. Heat a pan on medium-low heat. Add
the butter, olive oil and garlic then sauté till the
butter is melted. Add truffle oil and salt and mix
together. Add the bread cubes and stir till they
soak up all the butter. Cook till nicely browned.
Cool completely and they will become crunchy.
Add the butter, shallots, garlic, thyme, sliced

crimini mushrooms, and re-hydrated dried

mushrooms to the skillet. Add the salt and pepper.
Cook for a few mins or until the mushrooms
start to brown.
Add the wine and stir, scraping up any bits of
anything that’s stuck to the bottom of the pan.
Then add the broth and mushroom water.
Cook for a few mins and then add the cream.
Stir well and check the seasoning. Add some
salt and pepper if you need some. Throw in the
chopped chives and serve with the crunchy
croutons.

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