Go Back
Print Recipe

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.