After reading about Truffle Hunter on murphyandoliver.com I felt in the mood for some delicious mushroom soup. This soup was designed as a homage to my very good Swedish friend Susan Ohman, who will when she is paying for dinner always jokingly say “You can have anything on the menu as long as it is soup of the day”  Mushroom soup is her favourite so here it is just for you Susanne.

Dagens soppa A la Susan (Susan’s soup of the day)

Wild mushroom soup with truffle oil

30g/1oz dried porcini mushrooms

2tbs olive oil

1 onion peeled and chopped

3 garlic cloves crushed

2tbs fresh thyme, leaves only

300g/11oz wild mushrooms

100g/4oz chestnut mushrooms

850ml/1 ½pints vegetable stock

Salt and pepper

4tbs double cream

Handful fresh parsley chopped

To garnish

100g/4oz wild mushrooms

1tbs olive oil

Truffle oil

Place the dried porcini in a small dish, add enough boiling water to cover and leave to soak for 30 minutes.

Heat a large sauce pan over a medium to high heat, add the olive oil, wild and chestnut mushrooms. Stir continuously for a minute, then add the garlic, onion and thyme and a good pinch of salt.  This is to draw the moisture from the mushrooms.   Remove the porcini from the water (which should be saved) chop and add to the pan.   Strain the soaking liquid to remove any grit, and also add to the pan. Reduce the heat to a medium and continue cooking until most of the moisture disappears about 15 minutes.

Add the vegetable stock and season to taste.  Bring to the boil reduce the heat and simmer for 20 minutes. Leave the soup to cool slightly.

While the soup is cooling, in a separate pan sauté the garnish mushrooms in the olive oil.

Remove half of the soup from the pan and blend to a purée, pour it back in to the pan, add the parsley and check the seasoning, adding more if necessary to taste.

Serve in soup bowls topped with the sauted mushrooms and a generous drizzle of truffle oil.  Enjoy with a good chunk of a baguette or rustic bread.