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Creamy Mushroom Truffle Soup
4.7
Open on Cookidoo
Ingredients
200 g chestnut mushrooms, quartered
250 g fresh button mushrooms, halved
2 garlic cloves
120 g onions, quartered
15 g olive oil
2 sprigs fresh thyme, leaves only
½ tsp fine sea salt
1 mushroom stock cube (for 0.5 l), gluten free, crumbled
250 g boiling water
2 tsp cornflour, mixed with 2 tsp water
200 g soya milk, unsweetened
½ tsp garlic powder
½ tsp ground black pepper
2 tsp truffle oil
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