Creamy Truffle Mushroom Soup

Creamy Mushroom Soup With Fresh Truffle Shavings

November in Eastern Canada can be brutal. The frigid Atlantic Ocean makes the air so damp and cold you can feel it in your bones. After a day of outdoor yard work and painting, this soup was exactly what I needed. It is warm, earthy, rich, and creamy!

I can never find truffles in Nova Scotia. My husband, who often travels for work, brought some home from a business trip in Ottawa. They paired beautifully with the chanterelle, shiitake, and cremini mushrooms I used in this soup. While the truffles definitely aren’t necessary to make a Cream of Mushroom Soup, they are an incredible enhancement when available.

Recipe for Creamy Truffle Mushroom Soup: 

1 Truffle
1/2 Cup Chanterelle Mushrooms (Sliced)
1/2 Cup Shitake Mushrooms (Sliced)
1/2 Cup Cremini Mushrooms (Sliced)
1/4 Cup of Unsalted Butter
1/4 Cup of Light Cream
4 Cups of Chicken Broth
3 Cloves of Garlic (Minced)
2 Shallots (Diced)
Olive Oil
Kosher Salt
Fresh Cracked Peppercorn
Fresh Thyme

Instructions for Creamy Truffle Mushroom Soup: 

1: Sprinkle a little olive oil in a deep pan over medium heat. Saute your diced shallot and minced garlic.

2: Add butter to the pan, and melt. Add in your diced mushrooms (excluding your truffle), and saute until soft and tender (about 3 minutes).

3: Add in chicken broth, and season with salt and pepper. Carefully ladle your soup into a blender or food processor. It is best to do this in batches. Pulse your soup, but do not blend until smooth. This recipe is a little rustic.

4: Return your soup to the stove. Stir in your cream, and fresh thyme (removed from stem). Taste, and season with additional salt and pepper if required.

5: Shave your truffle into your soup, and stir. Serve garnished with additional shaved truffle, olive oil, and fresh thyme.


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