Few things are as comforting as a rich, velvety mushroom soup on a cold February day. With its deep umami flavors, silky ...

Pour in the reserved mushroom juice and the ... Divide the soup among the soup bowls, and top with a scoop of the foam, a shaving of black truffle, if desired, and a parsley leaf.

Place a saucepan on the range and add the mushroom puree with milk and cream, add the seasoning and remove from heat. Then pour the soup in serving cups. Top it up with the froth, sprinkle truffle oil ...

Just before serving, bring the soup to a simmer and ... with cream of california cepe mushroom and crispy shallots; garnet sweet-potato mille-feuille with white-truffle royale and shaved truffles ...