A delicious creamy mushroom soup made with pan-fried shallots, garnished crispy ham and truffle oil
Soak the dried mushroom in warm water for 20min,Peel the large mushrooms and finely slice. Peel and halve the shallots and then dice finely. Remove the leaves of the thyme.
Preheat the oven to 220'C.
Sweat the shallots in hot olive oil with a pinch of salt. When they become transparent, add the mushrooms. Leave to sweat for a minute then add the thyme leaves and deglaze with the white wine. Once the white wine is absorbed, pour in the chicken stock and leave to simmer for about 20 minutes. Check on the seasoning, pour in the cream and leave to infuse on a medium heat.
Place the ham on a baking tray and bake in the oven at 220'C for 6 minutes.
Pour the soup into bowls to serve, garnish with the cured ham 'crisps' and a drizzle of the truffle oil
«Do not poach the eggs for longer than 3 minutes.»