Mushroom Soup by Ben Milbourne
4 cups mushrooms, roughly chopped
1 onion, roughly chopped
8 cloves garlic, roughly chopped
1 tbsp Ashgrove Garlic And Herb Butter
2 tbsp Pukara Estate Truffle EVOO
Pukara Estate Oak Smoked Salt Flakes
1 tub Creme Fraiche
2 cups water
2 tbsp chicken & beef stock
Place mushrooms, onion, garlic, butter, EVOO and a pinch of salt onto a tray and place into a pre heated oven at 160 degrees.
After approx 10-15 minutes, add creme fraiche, water, and stock to the tray and mix around before placing it back in oven for a further 10-15 minutes.
Remove tray from oven and place everything into a pot and blitz together until you reach a smooth consistency.
Serve with a drizzle of truffle oil over the top.