It's spring but it's also April and that means there are showers, lot's of them and it put me in the mood for soup. Whenever I make soup I tend to see what veggies need using up in my fridge and today it was huge field mushrooms that had begun to turn slightly slimy. I also had a pot of cream leftover from my cheesy leeks that I had made as part of Sunday dinner and a gorgeous little jar of black truffle paste.
Any Mushrooms dried/fresh
Just chop and gently saute the onions and garlic in the butter and oil, when they are soft add your mushrooms and truffle paste, fry for around 5 min's before adding your stock, cream and pepper. Gently cook until the earthy mushroom flavours have penetrated the cream and then give it a rough blitz with a hand blender leaving nice chunks of mushroom.
I have to admit that although this soup was delicious I could only manage a tiny bowl as it was very rich and could imagine it working well as a pasta sauce.
I used my boyfriends nephew's Toy Story bowl because I like it, so there you go, make of it what you will.