A soft velvety soup mixing mushrooms, leeks and truffles.
500 grams of button mushrooms
1 leek white
1 l chicken stock
25 g butter
20 cl single cream
Slices of summer truffle in Olive Oil
1 tbsp. cornstarch
Rinse the leek white and slice it. Peel and chop the onion. Clean the mushrooms and chop them. Fry the leek white and the onion in 25 g of butter for 5 minutes on a low heat. Add the sliced button mushrooms. Pour in the chicken stock, add salt and pepper. Leave to simmer for 20 minutes. Mix the soup. Dissolve the Maïzena in the cold liquid cream and add them to the soup. Thicken for 1 min over low heat while stirring. Pour the soup into bowls, sprinkle with slices of Oliviers&Co. truffle and serve immediately.