A tried and tested staple in many restaurants and homes, mushroom soup may seem a plain choice, but the version we sampled at Sass was quite simply one of the best soups we’ve ever tasted anywhere! What was the magic ingredient? Must be in the preparation! This recipes serves 4.
30 g dried porcini mushrooms (soaked for an hour)
250 g fresh button mushrooms
50 g onion
20 g leeks
1.5 L vegetable stock
Sauté the onions with the leeks, add the mushrooms until soft, add the vegetable stock and mix in a blender. Just before serving stir in the cream and add a few drops of truffle oil. Garnish with a teaspoon of chopped fresh mushrooms.