1. Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms. 2. Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent. 3. Add both soaked mushrooms and fresh mushrooms and sauté a little longer. 4. Add the water used for soaking the mushrooms and vegetable bouillon cubes. 5. Bring to a boil and turn off the heat. 6. When the soup is cool enough to handle safely, purée the soup using a blender or hand blender. 7. Return the soup to the pan, add milk, half and half and butter and bring to a boil. 8. Adjust the taste with salt and pepper. 9. Transfer the soup to individual soup bowls. 10. Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately! ---------------------------------------------------------------------------
Nutrition
Ingredients
