Truffle Infused Creamy Mushroom Soup

Name: Truffle Infused Creamy Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Truffle Infused Creamy Mushroom Soup is a luxurious twist on a classic comfort dish. The earthy richness of mushrooms paired with the aromatic allure of truffle oil makes it a standout choice for any dinner table, especially when you're looking to impress without the fuss.

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Ingredients for Truffle Infused Creamy Mushroom Soup

Butter provides the base for sautéing, adding a subtle richness to the soup. Onion and garlic form the aromatic foundation, giving the soup its savory depth. Our trio of mushrooms (cremini, shiitake, portobello) contribute a spectrum of earthy flavors and textures. Vegetable broth serves as the soup's backbone, keeping it vegetarian-friendly while enhancing the mushroom essence. Heavy cream is the secret to achieving that silky, creamy texture. A touch of flour helps thicken the soup to just the right consistency. The star of the show, truffle oil, adds a luxurious, aromatic finish. Finally, a sprinkle of fresh parsley brightens the dish and adds a pop of color.

Tips & Tricks

For an extra depth of flavor, try roasting the mushrooms before adding them to the soup.
If you prefer a chunkier soup, reserve some of the cooked mushrooms before blending and stir them back in afterwards.
Use a high-quality truffle oil for the best aroma and flavor impact.

Serving Suggestions

This soup pairs beautifully with a crusty artisan bread for dipping. For a complete meal, consider serving it alongside a fresh green salad with a light vinaigrette. A sprinkle of grated Parmesan or a dollop of crème fraîche on top can add a nice touch too.

Frequently Asked Questions

Can I use other types of mushrooms?: Absolutely! Feel free to experiment with other mushrooms like oyster or chanterelle for different flavors.
Is there a substitute for heavy cream?: You can use coconut cream or a plant-based cream alternative for a dairy-free version.
How can I store leftovers?: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Truffle Infused Creamy Mushroom Soup Recipe Walkthrough

Start by grabbing a large pot and melting the butter over medium heat. Once it’s melted and just starting to sizzle, toss in the finely chopped onion and garlic. Let them sauté until they’re translucent, which should take about 3-5 minutes. This step is crucial for building the soup's base flavor.

Next, add the sliced mushrooms to the pot. Stir them around and let them cook. You’ll notice they start to release their moisture — keep cooking until they’re nice and browned, about 10 minutes. Browning the mushrooms deepens their flavor, so don’t rush this step.

Sprinkle the flour over the mushrooms, stirring to make sure everything is coated evenly. This helps thicken the soup later on. Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.

Once boiling, reduce the heat and let it simmer for 15 minutes. Stir occasionally to keep the flavors melding together. After simmering, pour in the heavy cream and stir until well combined.

Now, grab an immersion blender and puree the soup directly in the pot until it’s smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches. Finally, stir in the truffle oil and season with salt and pepper to taste.

Serve the soup hot, garnished with a sprinkle of fresh parsley for a touch of freshness and color.

Why You'll Love This Recipe

Rich, velvety texture that makes every spoonful a delight.
Infused with the depth of umami from assorted mushrooms.
Truffle oil adds a gourmet touch that elevates the dish effortlessly.
Simple enough for a weeknight meal, special enough for guests.

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

Step-by-step 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.

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