Cream of wild mushroom soup (American)

Wild mushrooms are really special because of their intense flavor. If you generally like mushrooms really for their taste and not their texture or meat-replacing qualities, trying wild mushrooms is like amplifying that. 
Creamy, hot, crazy intense in flavor, served with fresh chives and a drizzle of truffle oil, this soup made out day and it's perfect especially in the cold season.

We had it with warm slices of hazelnut bread. The match was made in heaven:

If you have the time, you should definitely try to make the bread too. If not, just enjoy it as it is. Have fun either way! :)

Soup recipe adapted from here.

Last year: White chocolate and blueberry cupcakes.



Ingredients (serves 4):

• 25 g butter
• 1 onion
• 1 garlic clove
• 1 and 1/2 teaspoon thyme leaves
• 400 g wild mushrooms, mixed
• 850 ml vegetable stock
• 200 ml creme fraiche or sour cream
• fresh chives and truffle oil to serve 
• croutons to serve (optional)

Finely chop the onion and slice the garlic clove. Melt the butter in a heavy soup pot and add the onion to it:

Fry them on low heat until softened (5 minutes). Add the thyme leaves, mix well and fry for 1 more minute. Add the wild mushrooms:

Mix and fry for two minutes, then pour the stock over everything.

Simmer for 20 minutes, then remove from the heat. Add the creme fraiche and puree everything with an immersion blender. Transfer to soup bowls and top with a drizzle of truffle oil and chives.
If you're not using our hazelnut bread or some other bread of your choice, you can also sprinkle some croutons on top.
It's done, dig in! :)