Name: Roasted Mushroom Soup with Truffle Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 lb mixed mushrooms (cremini, shiitake, portobello); 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 2 tbsp olive oil; 1 tbsp truffle oil (for drizzling); 2 tbsp fresh thyme (or 1 tbsp dried thyme); Salt and pepper to taste

This Roasted Mushroom Soup with Truffle Oil is a rich, velvety blend of earthy mushrooms, roasted to perfection, and elevated with the luxurious aroma of truffle oil. A comforting bowl of warmth, this soup is ideal for cooler weather and can serve as an elegant appetizer for a dinner party or a cozy meal for one. The combination of roasted mushrooms, onions, garlic, and fresh herbs creates a savory depth of flavor, while the truffle oil adds an indulgent touch. This dish can be easily customized with your favorite types of mushrooms for variety.

Recipe Tips and Tricks:

Use a mix of wild mushrooms like cremini, shiitake, and portobello for deeper flavor.
Roast mushrooms until golden to enhance their umami richness.
Blend the soup until smooth for a creamy texture, or leave it slightly chunky for more bite.
For extra depth, finish the soup with a drizzle of truffle oil just before serving.

Yield: 4 servings

Roasted Mushroom Soup with Truffle Oil

A creamy roasted mushroom soup infused with luxurious truffle oil, perfect for cozy meals or elegant dinner parties.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 lb mixed mushrooms (cremini, shiitake, portobello)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
2 tbsp olive oil
1 tbsp truffle oil (for drizzling)
2 tbsp fresh thyme (or 1 tbsp dried thyme)
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Toss the mushrooms with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 25-30 minutes, until golden and tender.
In a large pot, sauté the onion and garlic over medium heat for 5 minutes until softened.
Add the roasted mushrooms to the pot, and pour in the vegetable broth. Simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. Add heavy cream and stir until combined.
Season with salt and pepper to taste.
Serve the soup hot, drizzled with truffle oil.

Notes

For a vegan version, substitute the heavy cream with coconut milk or cashew cream. Use vegan truffle oil for a fully plant-based dish.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 250Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 34mgSodium 752mgCarbohydrates 12gFiber 3gSugar 6gProtein 4g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.