Mushroom Truffle Soup

Ingredients:

• 1 onion
• 2 tablespoons Wilson’s Extra Virgin Olive Oil
• 10 cups mushrooms (roughly chopped)
• 4 cups vegetable broth
• 170 grams cream
• Salt and pepper to taste
• Wilson’s Flavoured Truffle Oil for garnish

Method:

Dice then fry the onion with Wilson’s Extra Virgin Olive Oil in a pot on a low heat until it starts to turn clear, roughly 3-5 minutes.
In the meantime wash and pat dry the mushrooms. Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.
Add the broth to the pot. Cook until mushrooms are soft, around 10 minutes.
Add salt, pepper and the cream and take off heat. Stir well.

Garnish with Wilson’s Flavoured Truffle Oil.