Creamy Truffle Mushroom Soup

A luxurious twist on the classic mushroom soup, infused with truffle oil for an earthy, gourmet touch. Perfect for impressing guests or a cozy night in, this recipe combines rich, creamy flavors with the umami depth of mushrooms.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 lb mixed mushrooms (button, cremini, shiitake), sliced

1/2 tsp salt

1/4 tsp black pepper

1/4 cup dry white wine

4 cups vegetable broth

1 cup heavy cream

1 tbsp truffle oil

2 tbsp fresh parsley, chopped

2 tbsp butter

1/4 cup all-purpose flour

1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.

2. Add mushrooms, salt, and pepper; cook until mushrooms are browned, about 8 minutes.

3. Pour in white wine; let simmer until reduced by half.

4. Stir in butter and flour; cook for 2 minutes to form a roux.

5. Gradually add vegetable broth, stirring continuously to avoid lumps.

6. Bring to a boil, then reduce heat to low. Stir in heavy cream and allow to simmer for 10 minutes.

7. Remove from heat. Stir in truffle oil, Parmesan cheese, and fresh parsley.

8. Blend soup with an immersion blender until smooth and creamy. Adjust seasoning as needed before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/creamy-truffle-mushroom-soup

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.