Truffle Scented Mushroom Soup

Name: Truffle Scented Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb assorted mushrooms (such as cremini, shiitake, and oyster); 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 1 tsp fresh thyme leaves; 1 cup heavy cream; Salt and pepper to taste; 2 tbsp truffle oil; Fresh parsley, chopped (for garnish)

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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There's something incredibly comforting about a warm bowl of soup, especially when it's packed with earthy, rich flavors like those in this Truffle Scented Mushroom Soup. It's a gourmet dish that's surprisingly easy to make, and perfect for a cozy night in or a sophisticated dinner party.

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Ingredients for Truffle Scented Mushroom Soup

Mushrooms: A mix of cremini, shiitake, and oyster mushrooms gives the soup a complex, hearty flavor profile. Each type adds its own unique taste and texture.

Olive oil: Used for sautéing, it adds a subtle fruity flavor and helps to soften the onions and garlic.

Onion: Diced and sautéed for a sweet, aromatic base that complements the mushrooms.

Garlic: Just three cloves add a fragrant depth to the soup without overpowering it.

Vegetable broth: Acts as the soup's foundation, providing a rich, umami-filled canvas for the other ingredients.

Fresh thyme: Lends a hint of herbal freshness that pairs beautifully with the earthy mushrooms.

Heavy cream: Adds a luscious creaminess to the soup, making it silky smooth.

Truffle oil: Just a drizzle before serving elevates the dish with its unique, luxurious aroma.

Fresh parsley: A sprinkle on top adds color and a fresh, vibrant note to the finished soup.

Tips & Tricks

Use a damp cloth to clean mushrooms instead of washing them to prevent them from getting soggy.
Blending in batches ensures a smoother consistency and prevents overfilling your blender.
Adjust the truffle oil to your taste—it's potent, so start with less and add more if desired.

Serving Suggestions

This soup pairs wonderfully with a crusty baguette or a slice of sourdough bread for dipping. A simple arugula salad with lemon vinaigrette makes a fresh, tangy side that complements the rich soup perfectly. For a heartier meal, consider adding a side of roasted vegetables.

Frequently Asked Questions

Can I use dried thyme instead of fresh?: Yes, but use only half the amount since dried herbs are more concentrated.
Is there a non-dairy substitute for the heavy cream?: Coconut cream or a rich oat cream can be used, but it will slightly alter the flavor.
How should I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Truffle Scented Mushroom Soup Recipe Walkthrough

Start by cleaning and slicing the mushrooms. You want them to be roughly the same size for even cooking. Heat the olive oil in a large pot over medium heat, then toss in the onion. Sauté until it's translucent, which should take about five minutes.

Add the garlic next, cooking for just a minute until fragrant. Be careful not to let it burn. Stir in the mushrooms and thyme. Let them cook until they're golden brown and tender, stirring occasionally. This usually takes about 10 minutes.

Pour in the vegetable broth and bring everything to a simmer. Let it cook for 15 minutes, allowing the flavors to meld together. Once done, take the pot off the heat and let it cool slightly before blending.

Blend the soup in batches until smooth and creamy. Be careful if the soup is still hot. Return it to the pot, then stir in the heavy cream. Season with salt and pepper to taste.

Reheat the soup gently, and just before serving, swirl in the truffle oil. Garnish with fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

Rich, earthy flavors from a variety of mushrooms.
The luxurious touch of truffle oil makes it feel special.
Easy to prepare but impressive enough for guests.
Vegetarian-friendly without sacrificing flavor.

Ingredients

1 lb assorted mushrooms (such as cremini, shiitake, and oyster)

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 tsp fresh thyme leaves

1 cup heavy cream

Salt and pepper to taste

2 tbsp truffle oil

Fresh parsley, chopped (for garnish)

Step-by-step Instructions

1. Clean and slice the mushrooms.

2. Heat olive oil in a large pot over medium heat, add onions and sauté until translucent.

3. Add garlic and cook for another minute until fragrant.

4. Stir in mushrooms and thyme, cook until mushrooms are golden brown and tender.

5. Pour in the vegetable broth, bring to a simmer, and cook for 15 minutes.

6. Remove from heat and let cool slightly.

7. Blend the soup in batches until smooth and creamy.

8. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper.