Cream of mushroom soup with parma ham and truffle oil Recipe

A delicious creamy mushroom soup made with pan-fried shallots, garnished crispy ham and truffle oil

  • Preparation
    45mins
  • Cooking time
    20mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Dried wild mushroom(s) : 200 g
  • Shallot(s) : 2 whole
  • Large mushroom(s) : 300 g
  • Chicken stock : 300 cl
  • Double cream : 300 ml
  • Cured ham slice(s) : 6 whole
  • Black truffle oil : 6 drop
  • Olive oil : 30 ml
  • Flat leaf parsley : 0.125 bunch
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

Method

  • ETAPE 1

    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.

  • ETAPE 2

    Preheat the oven to 220'C.

  • ETAPE 3

    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.

  • ETAPE 4

    Place the ham on a baking tray and bake in the oven at 220'C for 6 minutes.

  • ETAPE 5

    Pour the soup into bowls to serve, garnish with the cured ham 'crisps' and a drizzle of the truffle oil

Chef's tip

«Do not poach the eggs for longer than 3 minutes.»

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