Mushroom Cappuccino Soup

Heat the clarified butter/ghee in a large pot over medium heat. Add onions and garlic and saute over medium heat for about 5 minutes. Add mushrooms, chicken stock, parsley and thyme and simmer over medium-low heat for about 5 minutes. Season with salt and pepper.

When mushrooms are cooked, remove the thyme sprigs. Put the mixture into a blender (do this in batches if needed; make sure to not fill the blender too full or it will explode since this is a hot mixture) and blend until smooth. Put a strainer over the pot and pour the blended mixture through the strainer to remove any lumps.

Return the pot to the stove over low heat and add cream and truffle oil. Simmer on low for about 5 minutes, stirring constantly.

Serve warm with a small piece of toasted bread.

Adapted from Carnival’s Prime Steakhouse.