Rich, Earthy and Flavourful: Truffled Mushroom Soup
Perfect for your weekday dinners, this Truffled Mushroom Soup recipe boasts an earthy mushroom flavour elevated with the unmistakable fragrance of truffles. Bring your culinary creations to a new level and easily impress your friends and family when you serve up this creamy cuppa! This 4-step recipe allows you to effortlessly whip up a comforting bowl of soup without any fuss.


  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.