This is flavourful and hearty, definitely more of a winter soup... Can be very elegant when served in pretty cups.
Place dried mushrooms in a small bowl and pour in hot coffee. Mix and let rehydrate for 15 minutes.
In a saucepan, fry onion in butter over medium heat for 3 minutes
Add sliced mushrooms and cook over medium-high heat for 10 minutes or until water evaporates, stirring repeatedly.
Add rehydrated mushrooms, coffee, chicken stock, potato, leek, and thyme. Add salt and pepper
Bring to a boil, then simmer half-covered for 15 minutes.
Purée soup in a blender, add cream and mix.
Pour soup into coffee cups. Top soup with milk foam. Top with a truffle sliver or sprinkle with a pinch of chives.
Ingredients
Directions
Place dried mushrooms in a small bowl and pour in hot coffee. Mix and let rehydrate for 15 minutes.
In a saucepan, fry onion in butter over medium heat for 3 minutes
Add sliced mushrooms and cook over medium-high heat for 10 minutes or until water evaporates, stirring repeatedly.
Add rehydrated mushrooms, coffee, chicken stock, potato, leek, and thyme. Add salt and pepper
Bring to a boil, then simmer half-covered for 15 minutes.
Purée soup in a blender, add cream and mix.
Pour soup into coffee cups. Top soup with milk foam. Top with a truffle sliver or sprinkle with a pinch of chives.