Mushroom Soup by Ben Milbourne

Ingredients

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

Method

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.