Cream of mushroom is one of the most popular types of canned soup, yet few people realise how simple it is to cook yourself. Roasting the garlic adds an additional depth of flavour, as does the drizzle of truffle oil. This is an ideal dish to serve after an Autumnal stroll with plenty of crusty bread to mop up the bowl.
- 400g wild mushrooms
- 750ml vegetable stock
- 200ml crème fraîche
- 1 shallot, finely chopped
- 1 head garlic
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 25g butter
- 1 tbsp olive oil
- drizzle truffle oil
Heat the oven to 180 degrees. Remove the outside layers of skin from the garlic head and chop through the top so that the cloves are visible. Drizzle with olive oil, wrap in tinfoil, and cook for 35 mins until the cloves are soft.
Melt the butter in a pan and gently fry the shallots, thyme and rosemary for 5 mins until softened and starting to brown. Add the mushrooms and cook for a further 10 mins.
Squash the cloves of garlic out of their skins and add to the mushrooms with a generous seasoning of salt and black pepper.
Pour over the stock and bring to the boil, then reduce to a simmer for 20 mins. Stir in the crème fraîche and cook for a further 5 mins.
Liquidise the soup with a blender and pass through a fine sieve. Serve ladelled into warm bowls with a drizzle of truffle oil.