The largest truffle markets in France (and most likely in the world) are in Vaucluse and Lalbenque in Quercy. These markets are busiest in the month of January, when black truffles have their highest perfume. As of December 2009, black truffles were sold for about €1,000 per kilo at these markets and then resold at €3,940 per kilo by retail sellers.

“The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: “eat us and praise the Lord.”

– Alexandre Dumas (1802-1870)

• Good olive oil

• 1 onion, chopped

• 12 ounces mushrooms

• 4 cups chicken stock

• 1 sprig fresh thyme

• Black truffle oil

• ½ cup of heavy cream (optional)

• Salt and pepper

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Trim off any bad parts, and coarsely chop them.

Set aside.

Heat the olive oil in a large pot. Add the chopped onions, and cook for three to five minutes. Add the chopped mushrooms, thyme and stock and cook for ten minutes. Reduce the heat and simmer for fifteen minutes.

Add the cream, this is optional (I NEVER use cream in my soups, although I think I may have a reputation for doing “rich” food!) and then season with salt and pepper to taste. Remove the thyme sprig, and then pour soup into a blender. (Depending on the capacity of your blender, you might need to do this in stages.) Process until smooth. Return to the saucepan and bring to a simmer. Pour in the black truffle oil, and be careful not to over do this. A dash should do the trick… TASTE… you are the chef !

Jean Doherty is the Chef and Owner of  Le Patio Restaurant in Wilton Manors (954) 530-4641