Wild Forest Mushroom Truffle Cream Soup

Wild Forest Mushroom Truffle Cream Soup.. While cleaning out my condiment pantry, I found some of my foraged dried wild forest mushrooms that I picked several years back. I didn’t realise 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 truffle and tarragon cream soup with parma-bacon crisps to intensify the flavours. A quick chop of celery, onion and shallot, some unsalted butter into a sauté pan while the mushrooms soaked in a tepid water. I strained the soaking mushroom flavour juices and held. Now that the onions were nicely browned I added the chopped wild mushrooms and some tarragon. Stirring till all the juices came together. I glazed the pan with a good shot of Vermouth. Now I added the mushroom juices and let it simmer reduce for 30 minutes on low heat. I then seasoned with some salt and pepper and stirred in 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!