Creamy mushroom soup with truffle oil

500 g mushrooms 1 leek 1 garlic clove 2 tbsp olive oil 1 liter vegetable broth 100 ml heavy cream 1 tsp fresh thyme 30 ml white wine Salt Pepper ⅓ tsp truffle oil

To serve:

1 tsp olive oil 1 tsp heavy cream 1 tsp thyme Freshly ground black pepper

In a pot, heat olive oil and sauté the leek and garlic with thyme for 3–4 minutes.

Add the mushrooms and cook over high heat until they brown and caramelize.

Pour in the wine and let the alcohol evaporate.

Add the broth, season with salt and pepper, and simmer for 20 minutes.

Add the cream and blend the soup with an immersion blender until smooth. (For extra velvety texture, strain through a sieve.)

Return the soup to the pot and stir in the truffle oil.

Serve with a drizzle of olive oil, a bit of cream, fresh thyme, and ground pepper.

Budget Recipes

Mushroom soup

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Creamy mushroom soup with truffle oil

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