Mushroom cream soup with truffle oil

Mushroom cream soup with truffle oil is a luxurious and comforting dish with deep, earthy flavors. Truffle oil adds an exquisite aroma and taste that elevates the soup to a gourmet level. Here’s a recipe to create this indulgent soup:

Ingredients:

• For the Soup:

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450 g) mushrooms (cremini, button, shiitake, or a mix), sliced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper to taste

• For Garnishing:

  • 1-2 teaspoons truffle oil
  • Fresh parsley or chives, chopped (optional)
  • Croutons or a drizzle of additional cream (optional)

Instructions:

1. Sauté the Aromatics:

   • Heat the olive oil or butter in a large pot over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Mushrooms:

   • Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes.

3. Deglaze and Simmer:

   • If using white wine, pour it in to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
   • Add the broth and dried thyme (or rosemary). Bring to a boil, then reduce the heat and simmer for 10-15 minutes.

4. Blend the Soup:

   • Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.

5. Finish the Soup:

   • Stir in the heavy cream or half-and-half. Simmer for another 5 minutes until heated through. Adjust seasoning with salt and pepper to taste.

6. Add Truffle Oil:

   • Just before serving, drizzle the soup with truffle oil. You can adjust the amount based on your preference for truffle flavor.

7. Serve:

   • Ladle the soup into bowls. Garnish with fresh parsley or chives if desired. Add croutons or a drizzle of additional cream for extra richness.

Tips:

• Truffle Oil: Use a high-quality truffle oil, and add it sparingly. Truffle oil is potent, so a little goes a long way in adding a luxurious flavor.
• Texture: If you prefer a chunkier texture, you can blend only part of the soup and leave some mushroom pieces whole.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving and add truffle oil just before serving.

Enjoy your creamy, elegant mushroom soup with a touch of truffle luxury!