Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy mushroom soup, drizzle truffle oil, rustic croutons. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Creamy Mushroom soup, drizzle truffle oil, rustic croutons is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Creamy Mushroom soup, drizzle truffle oil, rustic croutons is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have creamy mushroom soup, drizzle truffle oil, rustic croutons using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Mushroom soup, drizzle truffle oil, rustic croutons:

1. Take 1 kg buttons mushrooms
2. Prepare 5 no. cloves garlic
3. Get 2 no. shallots
4. Take 1 sprig Thyme or Rosemary
5. Get 100 gm butter
6. Prepare 200 ml cream
7. Take 300 ml milk
8. Take 50 ml olive oil
9. Prepare 2 tsp truffle oil
10. Prepare Salt and pepper as taste

Drain the porcini, reserving the juice. Soak the dried mushrooms in hot water for ten minutes. In a pan, sauté your onion and garlic in butter until the onion is translucent and fragrant. Reserving a few for serving, add the dried and fresh mushrooms until the pan until they soften.

Instructions to make Creamy Mushroom soup, drizzle truffle oil, rustic croutons:

1. Peel onion and garlic. Cut dice and saute with oilve oil l and herbs. Saute mushrooms in separate pan.
2. Add butter, saute until golden brown. Add milk.
3. Add cream, seasoning and keep on slow fire.
4. Cook until 35 minutes and blend it. Strain it. Serve hot

In a pan, sauté your onion and garlic in butter until the onion is translucent and fragrant. Reserving a few for serving, add the dried and fresh mushrooms until the pan until they soften. Heat oil or butter in a large, heavy-bottom pot or dutch oven. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like.

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