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Rich, Earthy and Flavourful: Truffled Mushroom Soup

Yields1 Serving

This 4-step recipe allows you to effortlessly whip up a comforting bowl of soup without any fuss.

truffle mushroom soup

 60 g Shallot, chopped
 2 cloves of Garlic, chopped
 450 g Porcini Mushroom
 250 g Champignon Mushroom
 30 ml Extra Virgin Olive Oil
 50 ml White Wine
 250 g Heavy Cream
 100 g Truffle Paste
 700 ml Water
 160 g Potato
 2 Sprigs of Rosemary
 3 Sprigs of Thyme
 Salt, to taste
 Black Pepper, to taste
1

In a large pot on medium heat, heat extra virgin olive oil. Fry garlic and shallots until fragrant.

2

Add both mushrooms and potatoes. Fry for 5 minutes before deglazing with white wine. Add rosemary, thyme and water. Let it simmer for 40 minutes.

3

Add cream and continue simmering for another 15 minutes.

4

Transfer soup into Kenwood Blender and blend until smooth. Season to taste with salt and black pepper. Serve hot.