Truffle Infused Creamy Mushroom Soup
A luxurious twist on classic mushroom soup that combines the earthiness of mushrooms with the sophisticated aroma of truffle oil. Perfect for mushroom lovers seeking a gourmet experience.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb assorted mushrooms (cremini, shiitake, portobello), sliced
4 cups vegetable broth
1 cup heavy cream
2 tbsp all-purpose flour
2 tbsp truffle oil
Salt and pepper to taste
2 tbsp chopped fresh parsley
Instructions
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic, sauté until translucent.
3. Stir in the mushrooms and cook until they release their moisture and brown, about 10 minutes.
4. Sprinkle the flour over the mushrooms, stirring to coat.
5. Gradually add the vegetable broth, stirring continuously, and bring to a boil.
6. Reduce heat and let simmer for 15 minutes, stirring occasionally.
7. Pour in the heavy cream and stir to combine.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the truffle oil and season with salt and pepper.
10. Serve hot, garnished with fresh parsley.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through.
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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.
