Creamy Mushroom and Truffle Soup
Ingredients
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp truffle oil
- 2 tbsp butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until softened, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 10 minutes.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for another 2-3 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 15-20 minutes until slightly thickened.
- Stir in the heavy cream and truffle oil, then season with salt and pepper to taste. Simmer for another 5 minutes.
- Remove the soup from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Serve the creamy mushroom and truffle soup hot, garnished with chopped fresh chives and a drizzle of truffle oil.
- Enjoy your luxurious and flavorful soup!
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