If you're craving something warm and luxurious, this Creamy Truffle Mushroom Soup is a must-try. With deep, earthy flavors and a rich, velvety texture, it's the perfect comfort food for a chilly evening.
Olive oil serves as the base for sautéing, imparting a subtle fruity flavor to the soup. Onion and garlic provide a savory foundation, enhancing the umami depth of the mushrooms. Speaking of which, a mix of mushrooms like button, cremini, and shiitake brings varied textures and flavors. A dash of salt and black pepper balances the taste. White wine adds a hint of acidity and complexity. Vegetable broth forms the liquid base, while heavy cream gives the soup its creaminess. The star, truffle oil, infuses the soup with its distinctive, luxurious aroma. Fresh parsley adds a touch of brightness. Butter and flour create a roux to thicken the soup. Finally, Parmesan cheese provides a nutty, savory finish.
This soup pairs beautifully with a crusty baguette or a slice of sourdough bread for dipping. A side salad with a light vinaigrette can provide a refreshing contrast to the soup's richness. Alternatively, serve it as a starter for a more elaborate dinner, perhaps before a main course of roasted chicken or grilled steak.
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them sauté until they're nice and translucent. This should take just a few minutes. Next, add in your sliced mushrooms along with the salt and pepper. Cook everything together, stirring occasionally, until the mushrooms are browned and have released their moisture, around 8 minutes should do it.
Once the mushrooms are browned, pour in the white wine. Let it simmer until it's reduced by half, which will concentrate the flavors and cook off the alcohol. Add the butter and sprinkle in the flour, stirring constantly to form a roux. This will help thicken your soup later on. Cook the roux for about 2 minutes, then gradually add the vegetable broth. Keep stirring to avoid any lumps from forming.
Bring the mixture to a gentle boil, then lower the heat and stir in the heavy cream, allowing it to simmer for about 10 minutes. This will let all the flavors meld together beautifully. Finally, remove the pot from the heat and stir in the truffle oil, Parmesan cheese, and fresh parsley. For a silky-smooth texture, blend the soup with an immersion blender until creamy. Give it a taste and adjust the seasoning if needed before serving.
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