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.

Ingredients

  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

Instructions

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.