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Mushroom and Truffle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Freestyle

Description

Mushroom and Truffle Soup is a simple rich soup prepared with mixed mushrooms and truffles cooked with vegetable stock, milk and cream.


Ingredients

Units Scale
  • 200 g farmers brown mushrooms, sliced
  • 150 g portobello mushrooms, sliced
  • 1 tbsp chopped truffles
  • 2 cups unsalted vegetable broth
  • 2 cups fresh milk
  • 1/2 cup cream
  • 3 tbsp flour (or you can adjust to the consistency you desire)
  • 1/2 brown onion, finely chopped
  • 3 cloves garlic
  • 4 tbsp truffle butter
  • 1/4 tsp nutmeg
  • truffle salt
  • pepper
  • truffle slices, to serve

Instructions

  1. In a pot, melt half of the truffle butter in low heat. Sauté garlic and onions.
  2. Add mushrooms and cook for 3 minutes. Remove mushrooms from pan then set aside.
  3. Add the remaining truffle butter over the pan then sprinkle flour over pan and mix.
  4. Add vegetable broth to deglaze, then add milk. Bring to a boil then simmer in low heat for 15 minutes.
  5. Place mushrooms and chopped truffles in a blender and add a small amount of the creamy broth.
  6. Blend until mushrooms are finely chopped.
  7. Pour blended mushrooms in the pan and simmer for additional 15 minutes.
  8. Add cream and nutmeg then simmer for 5 more minutes
  9. Then finally, season with truffle salt and pepper, serve with truffle slices on top.