Blending the soup removes the crunchy texture of the lobster mushroom and leaves behind a creamy, earthiness. An immersion blender works best for this task.
Return the soup to a clean pot and bring just to a simmer before serving. Finish it with a dollop of sour cream or crème fraîche and sprinkle with chopped parsley or chives. Pair with a Rhone-style white and serve with crusty bread.
