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:
1/2 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)
Fresh Cracked Peppercorn
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.