This unique and indulgent creamy mushroom and truffle soup will surely impress your guests with its rich flavors and velvety texture. Enjoy your cooking!
VELVETY CREAMY & TRUFFLE-INFUSED MUSHROOM SOUP
This unique and indulgent creamy mushroom and truffle soup will surely impress your guests with its rich flavors and velvety texture. Enjoy your cooking!
GET THESE AMAZING “LE TAUCI” CERAMIC SOUP BOWLS FOR YOUR RECIPE NOW!
Ingredients
1 lb (450g) fresh mixed mushrooms (such as cremini, shiitake, and portobello), cleaned and roughly chopped
2 tablespoons unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
Splash of Sherry Wine
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons truffle oil (plus extra for garnish)
Salt + pepper to taste
Fresh chives, finely chopped, for garnish
Crusty bread or croutons for serving
Directions
- Prepare the Mushrooms:
In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, sauté until they are soft and translucent, about 5 minutes.
Add the chopped mushrooms to the pot. Cook until they release their moisture and become golden brown, about 10-15 minutes. - Make the Roux:
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste. - Add Broth and Cream:
Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to let the flavors meld together. - Blend the Soup:
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious as hot liquids can splatter. - Add Cream and Truffle Oil:
Return the soup to low heat and pour in the heavy cream and truffle oil. Stir well to combine. Season with salt and freshly ground black pepper to taste. Let the soup simmer for an additional 5-10 minutes. - Serve & Enjoy:
Drizzle a little extra truffle oil over each serving for an added layer of flavor. Garnish with freshly chopped chives. Serve the soup hot, accompanied by slices of crusty bread or croutons.