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Creamy Truffle Mushroom Soup

An elegant, velvety mushroom soup layered with umami and finished with the aromatic punch of truffle.
Prep Time15 minutes
Active Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Contemporary, European
Keyword: mushroom soup, truffle oil, truffle soup
Yield: 4
Cost: $18-25

Equipment

  • Large saute pan
  • Deep saucepan or stockpot
  • Blender (immersion or countertop)
  • Wooden spoon
  • Cutting board + sharp knife

Materials

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 medium shallots finely chopped
  • 3 garlic cloves minced
  • 200 g /7 oz cremini mushrooms, sliced
  • 100 g /3.5 oz shiitake mushrooms, stems removed, sliced
  • 20 g 0.7 oz dried porcini mushrooms, rehydrated and chopped
  • 100 g /3.5 oz oyster mushrooms, torn into strips
  • 1/4 cup dry white wine Sauvignon Blanc or similar
  • 4 cups mushroom or vegetable stock
  • 3/4 cup heavy cream
  • 1 tsp truffle paste or 1 tbsp high-quality truffle oil
  • Salt to taste
  • Cracked black pepper to taste

Instructions

Sauté the aromatics

  • Heat olive oil and butter in a large saucepan over medium heat. Add shallots and garlic. Cook until softened and fragrant—about 5 minutes.

Cook the mushrooms

  • Add mushrooms in batches to avoid overcrowding: start with cremini and shiitake, followed by porcini and oyster mushrooms. Sauté until golden brown and reduced in size. This should take about 10–12 minutes total.

Deglaze the pan

  • Pour in the dry white wine. Stir well, scraping up any bits from the bottom. Let the wine reduce by about half, around 2–3 minutes.

Simmer with stock

  • Add the mushroom or vegetable stock. Bring to a simmer, not a boil. Let everything meld together gently for 15–20 minutes.

Blend the soup

  • Using an immersion blender, blend the soup until mostly smooth, leaving some texture. Alternatively, cool slightly and blend in batches in a countertop blender for a silkier finish.

Add cream and finish

  • Return soup to low heat. Stir in the heavy cream and warm gently—do not let it boil. Remove from heat and stir in the truffle oil or paste.

Season and serve

  • Add salt and cracked black pepper to taste. Ladle into bowls and garnish with crispy mushrooms, fresh thyme, chive oil, or truffle shavings if desired.

Notes

  • For a dairy-free version, use full-fat coconut cream and replace butter with olive oil.
  • If using dried porcini, rehydrate them in warm water for 20 minutes, then drain (save the soaking water and strain it—you can add it to the stock for more depth).
  • This soup can be made in advance. For best results, store the blended base without cream or truffle, then add those just before reheating.
  • Serve with crusty sourdough or toasted crostini for the full experience.