4 persons | 25 min.


200 g mushrooms for soup • 1 l mushroom stock • 1 small onion • 4 dl cooking cream • 4 tbsp Crème Fraîche • 1 clove of garlic • 3 tbsp sliced ​​chives • 2 tbsp truffle or mushroom tapenade • 3 tbsp olive oil • salt and pepper to taste.


Clean the mushrooms with a brush or cloth. Slice the mushrooms, the onion and chives into small pieces and crush the garlic.

Heat the olive oil in a stockpot over medium heat. Fry the onion and garlic. Now add the cream and then the mushroom stock. Heat the soup to a boil and add the sliced ​​mushrooms.
Heat the soup for another 5 minutes.

Finally add the chives and the truffle or mushroom tapenade and let it cook for two minutes. Pour the soup into 4 deep plates or bowls and add a spoonful of Crème Fraîche. Enjoy your meal!