Truffle mushroom soup is pure indulgence - silky, earthy, and deeply aromatic. A drizzle of truffle oil transforms ordinary mushroom soup into something extraordinary. This is the soup you make when you want to impress.
The key is to add the truffle oil right before serving - its delicate aroma dissipates with heat. That final drizzle releases an intoxicating fragrance that makes this soup utterly irresistible.
About Truffle Oil
- Black vs White: Black is earthier, white more pungent
- Add last: Heat destroys aroma
- A little goes far: Very intense flavor
- Quality matters: Buy real truffle oil
Luxury Touches
- Truffle shavings (if you're splurging)
- Gold leaf (for special occasions)
- Puff pastry top
- Brioche croutons
Serving Suggestions
- Drizzle truffle oil tableside
- Fresh chives
- Champagne pairing
- Perfect for celebrations
Truffle Mushroom Soup
Indulgent soup with luxurious truffle oil.
Nutrition per serving
285Calories
7gProtein
14gCarbs
23gFat
2gFiber
4gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook until deeply golden, 10-12 minutes. Add shallots and cook 3 minutes. Add garlic and thyme. Cook 1 minute.
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Deglaze. Add sherry and scrape up browned bits. Let reduce by half, about 2 minutes.
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Simmer. Add broth and simmer 15 minutes. Remove thyme stems.
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Blend. Using an immersion blender, blend until completely smooth. Stir in cream and heat through. Season with salt and white pepper.
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Serve. Ladle into bowls. Drizzle each serving with truffle oil and garnish with chives. Serve immediately.
Recipe Notes
- White pepper: Keeps soup a uniform color.
- Puff pastry top: Bake separately and place on top.
- Real truffles: Shave fresh truffle for ultimate luxury.
- Storage: Refrigerate without truffle oil. Add fresh oil when serving.