Creamy Mushroom & Truffle Soup
Ingredients (4 servings)
• 1 lb (450 g) mushrooms – cremini or button, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 1 tbsp olive oil
• 3 tbsp flour
• 3 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and black pepper to taste
• 1 tsp truffle paste
• Optional: shaved fresh black truffle or truffle carpaccio for garnish
• Optional garnish: parsley, sautéed mushrooms, drizzle olive oil
Instructions
1. Sauté the mushrooms
Heat olive oil and 1 tbsp butter in a pot. Add mushrooms and cook 6–8 minutes until browned and aromatic.
2. Build the base
Add remaining butter, onion, and garlic. Cook 3–4 minutes until soft.
3. Make the roux
Sprinkle flour over the mixture and cook for about 1 minute while stirring.
4. Add broth
Slowly pour in the stock while whisking to avoid lumps.
5. Simmer
Add thyme, salt, and pepper. Simmer 10–12 minutes.
6. Blend (optional but recommended)
Blend half or all of the soup with an immersion blender for a creamy texture.
7. Finish
Stir in cream and simmer gently 3 minutes.
8. Add truffle flavor last
Remove from heat and stir in La Spora truffle oil or La Spora truffle paste.
Garnish Ideas (important for gourmet presentation)
• sautéed mushroom slices
• shaved black truffle
• drizzle truffle oil
• fresh thyme or parsley
• cracked black pepper
Chef Tip
For deeper umami:
Add ½ tsp soy sauce or 1 tsp miso paste when simmering.
Optional “Luxury Version”
Add:
• 2 tbsp Parmesan while finishing
• a splash of dry white wine when sautéing mushrooms
