To make this soup extra special, I topped with some toasted sourdough, a big drizzle of truffle oil, mushrooms, crushed and toasted walnuts and fresh thyme – the perfect combination.
Because it’s creamy and packed with flavour, I think it’s perfect for a festive starter.
You can use any mushrooms you prefer – I used a mix of wild and chestnut.
I hope you enjoy, much love Niki xx
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