Reconciliation Soup - cooking recipe

Ingredients

1/2 cup portabella mushroom, chopped (1/4 cup if dried)
1/2 cup porcini mushroom, chopped (1/4 cup if dried)
1 cup mushroom, brown
1 garlic clove, minced
3 tablespoons olive oil
2 2 cups chicken stock or 2 cups vegetable stock
1/4 cup port wine
1 tablespoon truffle oil
salt and pepper
2 tablespoons sour cream

Preparation

Saute garlic and mushrooms in olive oil, stirring vigorously for about 5 minutes.
Add the stock, port and truffle oil.
Season with salt and pepper.
Cook over low heat with the lid on until the mushrooms are soft.
Process in the blender. Soup should be slightly thick.
Serve in warm bowls and garnish with sour cream.