Wild Mushroom and Truffle Soup
A creamy and rich soup made with aromatic wild mushrooms and enhanced with truffle oil.
Ingredients
- 400 g wild mushrooms e.g., oyster, shiitake, or porcini
- 1 onion finely chopped
- 2 garlic cloves grated
- 2 tablespoons butter or olive oil
- 3 cups vegetable stock
- 1 cup cream or coconut milk
- 1 teaspoon fresh thyme leaves
- Salt and black pepper
- 1 tablespoon truffle oil for serving
- For garnish: Fresh parsley and sautéed mushroom slices
Instructions
- Heat the butter in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes.
- Add the mushrooms and cook for 8-10 minutes until they release their liquid and begin to brown.
- Pour in the vegetable stock and bring to a boil. Simmer on low heat for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the cream and season with salt and black pepper.
- Serve hot in bowls, drizzled with truffle oil, and garnished with fresh parsley and sautéed mushroom slices.
NUTRITION FACTS (Per Serving)
Calories: 280 kcal
Carbs: 12 g
Fat: 20 g
Protein: 5 g