Equipment
- Immersion Blender, or Blender
Ingredients
- 1 lb white button mushrooms
- 2 TBS diced shallots
- ½ cup sherry wine
- 1 tsp fresh thyme
- 2 cups heavy cream
- 2 cups chicken stock
- ½ tsp truffle oil
- salt and pepper to taste
Instructions
- In a Dutch Oven, cook mushrooms on medium-low heat until all liquid is dissolved.
- Add shallots, sherry, and thyme until all alcohol has evaporated.
- Add cream and stock, simmer for 20 minutes.
- Blend with an immersion blender or carefully transfer to traditional blender to puree until smooth. Once blended, add truffle oil and salt and pepper to taste.
