5 dl chopped porcini mushrooms
1 large onion
2 cloves garlic
2 tbsp butter
3 dl heavy cream
8 dl vegetable or chicken broth
salt and pepper to taste
(truffle or herb oil for garnish)
Clean and chop the porcini mushrooms. Melt the butter in a pot and sauté the mushrooms until most of the liquid has evaporated. Add the chopped onions and butter. Stir for a moment until the onions are cooked.
Heat the cream and vegetable broth in a pot and add the sautéed onions and porcini. Season with salt and pepper and blend the soup. You can save some of the sautéed onions and porcini to garnish the soup.
A small drizzle of truffle oil also works well as a seasoning on top of the soup.
