Preparation
Step 1
Preheat oven to 180c. Heat butter and oil in a large pot over medium-high heat until melted. Sauté leeks for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Step 2
Add mushrooms and 2 tsp thyme, cook for 5 minutes. Pour in grape juice and allow to cook for 3 minutes.
Step 3
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, Dijon mustard, Worcestershire sauce and mix again and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper.
Cover and allow to simmer for 10 minutes.
Step 4
Reduce heat to low, stir in cream and alfredo truffle sauce, allow to gently simmer (do not boil).
Step 5
Divide the soup in oven safe soup bowls or ramekins, sprinkle with cheese and layer on top the puff pastry and brush with egg yolk mix.
Step 6
Put in the oven for 10 minutes or until golden and puffed and serve.
