Cream of Truffle Soup

Cream of Truffle Soup

Cream of truffle soup is the epitome of luxurious comfort food. Rich, velvety, and full of earthy flavors, this soup takes the classic creamy mushroom soup to the next level with the addition of truffle oil or truffle butter.

It’s the perfect dish for a special occasion or when you want to treat yourself to something indulgent.

The combination of aromatic mushrooms, creamy broth, and the unmistakable depth of truffles makes this soup incredibly satisfying and elegant.

Whether you’re serving it as a starter for a dinner party or enjoying it on a cold day, this soup will impress with its sophisticated taste.

Ingredients:

1 tablespoon olive oil

2 tablespoons unsalted butter

1 large onion, finely chopped

3 cloves garlic, minced

16 oz (about 4 cups) mixed mushrooms (cremini, button, shiitake, or a blend)

1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)

4 cups vegetable broth or chicken broth

1 cup heavy cream

2 tablespoons truffle oil (or truffle butter for a richer flavor)

1/2 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper (or to taste)

1 tablespoon fresh parsley, finely chopped (for garnish)

Fresh truffle shavings (optional, for garnish)

How to Make Cream of Truffle Soup:

Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently until fragrant.

Cook the Mushrooms:

Add the mixed mushrooms to the pot. Stir occasionally and cook for 8-10 minutes, allowing the mushrooms to release their moisture and become golden brown. The mushrooms will shrink as they cook, concentrating their flavor and enhancing the depth of the soup.

Add the Broth and Thyme:

Once the mushrooms have cooked down, stir in the chopped thyme and pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10-15 minutes. This allows the flavors to meld and the mushrooms to infuse the broth with their earthy essence.

Blend the Soup:

After simmering, use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending, and blend in batches to avoid splattering.

Add Cream and Truffle Oil:

Once the soup is blended, return it to the heat and stir in the heavy cream. Allow it to heat through and thicken slightly. Add the truffle oil (or truffle butter) and stir to incorporate. This is where the luxurious truffle flavor will shine through. Taste the soup and adjust the seasoning with salt and freshly ground black pepper to your liking.

Serve:

Ladle the cream of truffle soup into bowls and garnish with freshly chopped parsley and, if desired, a few shavings of fresh truffle for an extra touch of elegance. The fresh truffle adds a delightful texture and aroma, making this soup truly memorable.

Enjoy:

Serve hot with a slice of crusty bread or a light salad on the side. This soup is rich and flavorful, and it pairs wonderfully with a glass of white wine like Chardonnay or Sauvignon Blanc for an extra touch of sophistication.

Chef’s Note:

Truffle Oil vs. Truffle Butter: While truffle oil provides an intense truffle flavor, truffle butter can create a richer, more velvety texture. You can use both in combination for the ultimate indulgence, or you can adjust the amount based on your personal preference.

Fresh Truffle Garnish: If you’re able to get your hands on fresh truffles, shave them over the soup just before serving for a truly decadent touch. Fresh truffles have a delicate, subtle flavor that complements the richness of the soup.

Mushroom Varieties: For a deeper, more complex flavor, use a variety of mushrooms such as cremini, shiitake, or even porcini. If you prefer a smoother, more uniform texture, you can use white button mushrooms.

Vegetarian Option: This soup can easily be made vegetarian by using vegetable broth instead of chicken broth. The truffle oil provides an earthy richness that enhances the mushroom flavor, making it satisfying without the need for meat.

Thickening the Soup: If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch (mixed with a little cold water) to the broth before simmering. Alternatively, you can cook the soup longer to reduce it slightly and achieve a thicker consistency.

Nutritional Information (per serving, based on 6 servings):

Calories: 280

Protein: 4g

Carbohydrates: 10g

Fat: 24g

Fiber: 2g

Sugar: 5g

Sodium: 600mg

This Cream of Truffle Soup is an indulgent, creamy dish that brings the earthy flavors of mushrooms and the luxurious taste of truffles into a bowl.

The richness of the cream and the depth of flavor from the truffles make this soup perfect for special occasions, yet it’s simple enough to prepare at home.

With a velvety texture and sophisticated flavor, it’s a wonderful way to enjoy the decadent taste of truffles in a comforting, accessible form. Whether you’re hosting a dinner party or simply treating yourself, this soup will elevate any meal.