Ingredients:

500g button mushrooms, cleaned and sliced
1 onion, chopped
1 clove garlic, minced
750ml vegetable stock
200ml single cream
30g fresh truffles
2 tbsp olive oil
Salt and pepper to taste

Instructions:

1. Prepare the vegetables: Heat the olive oil in a large saucepan, then add the onion and garlic. Sauté until translucent.

2. Cook the mushrooms: Add the sliced mushrooms to the saucepan and sauté for about 10 minutes, until tender.

3. Add the stock: Pour the vegetable stock into the saucepan, bring to the boil, then simmer for 15 minutes.

4. Blend: Use a hand blender to purée the soup. Add the liquid cream and season with salt and pepper.

5. Adding the truffles: Grate the truffles and add them to the velouté just before serving to preserve all their aroma.

6. Serving: Serve the velouté hot, garnished with a few thin slices of truffles and a drizzle of olive oil.