Ingredients

• 16 oz. white mushrooms
• 8 oz. Cremini mushrooms
• 1 onion
• 2-3 cloves garlic
• 2 1/2 tbsp. unsalted butter
• olive oil with salt and garlic
• mini pieces of bread

• vegetable broth
• 1/4 tsp pepper
• 1/2 tsp salt
• 3/4 cup heavy cream
• black truffle oil
• croutons (homemade)
• parsley

Method

Chopping the ingredients

1. slice mushrooms into fourths, then dice into smaller chunks
2. cut the ends of the onion and chop
3. mince the garlic

Putting together and cooking the soup

1. turn heat on low and put butter and chopped onion into a sauce pan, stirring and cooking for 3 minutes. Make sure to add in the garlic in the last 20 seconds
2. add the mushrooms in and stir continuously. cook for 15 minutes
3. strain the olive oil and coat the mini pieces of bread with it
4. lay the pieces of bread out on a sheet pan and bake in the oven for 10 minutes at 350°F to make homemade croutons. make sure to watch them to ensure they don’t burn
5. pour in vegetable broth and cook for 5 more minutes
6. put in salt, pepper, and heavy cream and simmer for 5 minutes

Finishing touches

1. pour the soup into a blender and blend until smooth
2. pour the soup back into the sauce pan. heat it up and stir continuously to get the bubbles out
3. serve the soup in a bowl, topping it with truffle oil, slice mushrooms, croutons, and parsley before you enjoy!