Wild Forest Mushroom Truffle Cream Soup.

While cleaning out my condiment pantry, I found some air dried wild forest mushrooms that I picked several years back. I didn’t realize how much I still had left. Beside that was also a small tin of imported Italian dried truffle flakes with lots of residue intact.
With these ingredients I started to prepare some mushroom tarragon cream soup with some dehydrated garlic c crisps to intensify the flavours. A quick chop of diced celery, onion and shallot, some… unsalted butter into a sauté pan heat and stir while the mushrooms soak in a tepid water. I strained the soaking mushroom flavours juices and held. Now that the onions were nicely sauteed I added the chopped wild mushrooms and some tarragon. Stirring till all the juices came together. I glazed the pan with a shot of white sherry wine. Now I added the mushroom juices and let it simmer and reduce for 30 minutes on low heat. I then seasoned with some salt and pepper and added a cup of heavy cream and half a cup of plain yogurt. Bring to a rolling simmer and let reduce again. Taste. Season again and place into a serving bowl. I topped with some paper thin bacon crisps and a shot of the remaining leftover cream yogurt mix fresh tarragon leaf for presentation. Yum!
I love mushroom soup, it’s my fav.