Burren Balsamics’ Mushroom Soup with Hazelnut & Wild Garlic Pesto with Shaved Truffles

Susie Hamilton-Stubber

Burren Balsamics

Standard Supplier 20th March 2020

Burren Balsamics’ Mushroom Soup with Hazelnut & Wild Garlic Pesto with Shaved Truffles

25 min

This is such a yummy way of using the wild garlic which is growing everywhere at the moment.


For the soup

  • 250g Button Mushrooms 100g Onions peeled and chopped 15g Dried Wild. Mushrooms 500ml Mushroom Liquor 500ml Raw Organic Milk 25g Butter 25g Plain Flour Sea Salt and freshly milled Pepper 50ml Double Cream Truffles thinly sliced (optional)


For the soup

1. Soak the dried mushrooms in 500ml of boiling water.
2. Melt the butter in a suitable sized saucepan and then add the onions.
3. Sauté gently for 2 minutes then add the mushrooms and turn up the heat.
4. When the mushrooms have started to colour slightl

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