Ingredients 2 tablespoons olive oil
450 grams button mushrooms
3 garlic cloves
Few shiitake mushrooms
1 small white onion
1 bay leaf
2 tablespoons fresh or dried rosemary
500 grams Royal Blue potatoes
8 cups vegetable stock
Extra fresh rosemary, truffle oil and potato and rosemary bread to serve.
Bring the stock to the boil, add in one garlic clove, the bay leaf, 1/4 of the onion and the shiitake mushrooms. I used half the recommended amount of stock powder and flavoured the water by adding these extras.
Whilst the stock is brewing pour the olive oil into a cold pan.
Add the remaining chopped onion, garlic and the rosemary.
Turn the heat on low and stir until fragrant.
Add the chopped mushrooms and potatoes and turn the heat up.
Once the stock is tasting how you wish (add more stock powder, cubes or salt at any time) remove the bay leaf and shiitakes and pour the liquid into the pot with the vegetables. Simmer for 20 minutes of until the potatoes are tender.
Blend the soup until it is smooth. Cook for another 10 minutes or until you have reached your desired consistency.
Ladle into soup bowls and top with rosemary, a swirl of truffle oil and cream or yogurt if desired.
For the perfect match serve with potato and rosemary bread that has been brushed with truffle oil and grilled.