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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

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


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.


Add cream and continue simmering for another 15 minutes.


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