Go Back

Wild Mushroom and Truffle Soup

A creamy and rich soup made with aromatic wild mushrooms and enhanced with truffle oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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