Ingredients
- 200 g fresh ceps (alt. 60 – 70 g dried ceps)
- A knob of butter
- 25 g onions, diced
- 100 ml chicken stock
- 200 ml cream
- For the garnish
- 50 ml cream
- 1 pinch of salt
- 2 tsp tartufata (truffle cream)
Instructions
- Clean the porcini mushrooms or soak them (dried mushrooms) in hot water according to the instructions on the package.
- Melt the butter in a pan and fry the chopped onions until transparent. Add the porcini and stock and simmer for 5 minutes. Add the cream and simmer for another 10 – 15 minutes on a low heat.
- Blend the soup very finely in a blender and keep it warm.
- Whip the cream with a pinch of salt. Top the soup with a little cream and half a teaspoon of truffle cream and serve immediately.
