Introduction
Mushroom soup and truffle oil are a perfect cold-weather pairing: earthy, aromatic, and wonderfully cozy. Whether you like your soup silky-smooth, chunky and rustic, dairy-rich, or plant-based, a drizzle of truffle oil at the end adds a special finishing touch. This collection brings together winter-friendly recipes that work for quiet evenings, dinner parties, and holiday menus.
1. Silky Classic Mushroom & Truffle-Oil Soup
A simple, creamy base that lets mushrooms and truffle oil shine.
Ingredients
- Unsalted butter: 3 tbsp
- Olive oil: 1 tbsp
- Cremini mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- All-purpose flour: 2 tbsp
- Vegetable or chicken broth: 4 cups
- Heavy cream: 1 cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp (for finishing)
Instructions
- Heat butter and olive oil in a pot over medium heat.
- Sauté mushrooms and onion for 8–10 minutes until browned and softened.
- Add garlic; cook 1 minute. Stir in flour and cook 1–2 minutes.
- Slowly pour in broth while whisking; bring to a gentle simmer for 10–12 minutes.
- Blend the soup until smooth with an immersion blender.
- Stir in cream, salt, and pepper; warm 3–4 minutes without boiling.
- Ladle into bowls and drizzle each with truffle oil just before serving.
How to Serve It
Top with extra mushroom slices and a sprinkle of chopped parsley, and serve with warm crusty bread.
2. Wild Mushroom & Truffle-Oil Winter Medley
A mix of wild mushrooms gives this soup deep forest flavor and beautiful texture.
Ingredients
- Butter: 3 tbsp
- Olive oil: 1 tbsp
- Mixed wild mushrooms (chanterelles, shiitake, cremini, sliced): 5 cups
- Shallots (chopped): ½ cup
- Garlic (minced): 3 cloves
- Dry white wine: ½ cup
- Vegetable broth: 4 cups
- Heavy cream: ¾ cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Fresh thyme leaves: 1 tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter with olive oil in a pot over medium heat.
- Sauté mushrooms and shallots for 10 minutes until golden.
- Add garlic; cook 1 minute. Pour in wine and simmer 2–3 minutes.
- Add broth, thyme, salt, and pepper; simmer 15 minutes.
- Blend about half the soup for a mix of smooth and chunky textures.
- Stir in cream and heat for 3–4 minutes.
- Serve with a drizzle of truffle oil on each bowl.
How to Serve It
Garnish with extra thyme and a few reserved sautéed mushrooms for a restaurant-style look.
3. Roasted Garlic & Mushroom Truffle Soup
Slow-roasted garlic adds sweetness and depth to this winter-perfect bowl.
Ingredients
- Whole garlic heads: 2
- Olive oil: 3 tbsp (divided)
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Fresh thyme: 1 tsp
- Vegetable broth: 4 cups
- Heavy cream: 1 cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Preheat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast 30–35 minutes until soft.
- In a pot, heat remaining olive oil and sauté mushrooms and onion for 8–10 minutes.
- Squeeze roasted garlic cloves into the pot and mash with a spoon.
- Add thyme and broth; simmer 15 minutes.
- Blend until smooth; stir in cream, salt, and pepper. Warm 3–4 minutes.
- Serve hot with truffle oil drizzled over each bowl.
How to Serve It
Scatter with toasted breadcrumbs or croutons for extra crunch.
4. Creamy Porcini & Truffle-Oil Soup
Dried porcini bring intense earthy flavor and a gourmet touch.
Ingredients
- Dried porcini mushrooms: 1 oz
- Hot water: 1½ cups
- Butter: 3 tbsp
- Cremini mushrooms (sliced): 3 cups
- Shallots (chopped): ½ cup
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Vegetable broth: 4 cups
- Heavy cream: 1 cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Soak porcini in hot water for 20 minutes; strain, reserving liquid, and chop porcini.
- In a pot, melt butter and sauté cremini, shallots, and garlic for 8–10 minutes.
- Add chopped porcini and cook 2 minutes.
- Stir in flour; cook 1 minute.
- Pour in broth and porcini soaking liquid (leave grit behind). Simmer 15 minutes.
- Blend until smooth, then stir in cream, salt, and pepper. Warm 3–4 minutes.
- Finish bowls with a drizzle of truffle oil.
How to Serve It
Top with a few whole porcini slices and cracked black pepper.
5. Vegan Creamy Mushroom & Truffle-Oil Soup
Cashew and coconut give this dairy-free soup a smooth, rich body.
Ingredients
- Olive oil: 3 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Raw cashews (soaked 2 hours, drained): ½ cup
- Coconut milk (full-fat): 1 cup
- Vegetable broth: 4 cups
- Soy sauce or tamari: 1 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms, onion, and garlic in olive oil for 10 minutes until browned.
- Blend cashews with coconut milk until smooth.
- Add broth and soy sauce to the pot; simmer 10–12 minutes.
- Stir in cashew-coconut mixture; simmer 5 minutes.
- Blend soup until smooth, then season with salt and pepper.
- Reheat gently, then ladle into bowls and drizzle with truffle oil.
How to Serve It
Top with toasted pumpkin seeds and fresh chives.
6. Rustic Chunky Mushroom & Farro Truffle Soup
Hearty farro adds chew and makes this soup filling enough for a main course.
Ingredients
- Olive oil: 2 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Farro (rinsed): ¾ cup
- Vegetable broth: 5 cups
- Thyme: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- In a pot, heat olive oil over medium heat and sauté mushrooms and onion 8–10 minutes.
- Add garlic and cook 1 minute.
- Stir in farro, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 30–35 minutes until farro is tender.
- Adjust seasoning and serve in bowls with truffle oil drizzled on top.
How to Serve It
Garnish with grated parmesan or vegan cheese alternative and chopped parsley.
7. Creamy Mushroom, Leek & Truffle-Oil Soup
Leeks lend gentle sweetness that balances rich mushrooms and truffle.
Ingredients
- Butter: 3 tbsp
- Leeks (white and light green parts, sliced): 2 cups
- Mushrooms (sliced): 4 cups
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Chicken or vegetable broth: 4 cups
- Half-and-half: 1 cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot; add leeks and cook 5 minutes.
- Add mushrooms and cook 8–10 minutes until browned.
- Stir in garlic for 1 minute, then add flour and cook 1–2 minutes.
- Gradually pour in broth, stirring well; simmer 15 minutes.
- Stir in half-and-half, salt, and pepper; heat gently.
- Blend partially for a creamy yet textured soup, if you like.
- Serve with a drizzle of truffle oil.
How to Serve It
Scatter thinly sliced leeks and a few drops of extra cream as garnish.
8. Mushroom & Roasted Potato Truffle Soup
Roasted potatoes give this soup body and a homey, comforting flavor.
Ingredients
- Potatoes (diced): 3 cups
- Olive oil: 4 tbsp (divided)
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Vegetable broth: 4 cups
- Thyme: 1 tsp
- Heavy cream: ¾ cup
- Salt: 1–1¼ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with 2 tbsp olive oil, salt, and pepper; roast 25–30 minutes until golden.
- In a pot, heat remaining 2 tbsp olive oil and sauté mushrooms and onion 8–10 minutes.
- Add garlic and thyme; cook 1 minute.
- Add roasted potatoes and broth; simmer 10–12 minutes.
- Blend part of the soup for a creamy base, leaving some chunks.
- Stir in cream, adjust seasoning, and heat 3–4 minutes.
- Serve with truffle oil drizzled over each bowl.
How to Serve It
Garnish with crispy potato skins or croutons for crunch.
9. Mushroom, Barley & Truffle-Oil Winter Soup
Barley brings a comforting chew to this rustic winter soup.
Ingredients
- Olive oil: 2 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Pearl barley (rinsed): ¾ cup
- Vegetable or beef broth: 6 cups
- Bay leaf: 1
- Thyme: 1 tsp
- Salt: 1½ tsp
- Black pepper: ¾ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms and onion in olive oil for 8–10 minutes.
- Add garlic and cook 1 minute.
- Stir in barley, broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then simmer 35–40 minutes until barley is tender.
- Remove bay leaf and adjust seasoning.
- Serve in bowls with a drizzle of truffle oil.
How to Serve It
Finish with chopped parsley and a little grated parmesan, if desired.
10. Creamy Mushroom & White Wine Truffle Soup
White wine adds brightness and depth that pairs nicely with truffle.
Ingredients
- Butter: 3 tbsp
- Olive oil: 1 tbsp
- Mushrooms (sliced): 4 cups
- Shallots (chopped): ½ cup
- Garlic (minced): 2 cloves
- Dry white wine: ½ cup
- Chicken or vegetable broth: 4 cups
- Heavy cream: 1 cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter with olive oil in a pot and sauté mushrooms and shallots 8–10 minutes.
- Add garlic; cook 1 minute.
- Pour in wine and simmer 3–4 minutes until reduced slightly.
- Add broth, salt, and pepper; simmer 15 minutes.
- Blend until smooth; stir in cream and warm gently.
- Serve with a fine spiral of truffle oil on each bowl.
How to Serve It
Top with microgreens or finely chopped chives for a refined finish.
11. Mushroom, Thyme & Truffle-Oil Cream Soup
Fresh thyme brings cozy, herbal warmth to this velvety soup.
Ingredients
- Butter: 3 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Flour: 2 tbsp
- Chicken or vegetable broth: 4 cups
- Heavy cream: 1 cup
- Fresh thyme leaves: 1½ tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot; sauté mushrooms and onion 8–10 minutes.
- Add garlic and thyme; cook 1 minute.
- Stir in flour and cook 1–2 minutes.
- Gradually add broth, whisking; simmer 12–15 minutes.
- Blend until smooth, then stir in cream, salt, and pepper; heat a few minutes.
- Drizzle with truffle oil before serving.
How to Serve It
Serve with warm baguette slices and extra thyme on top.
12. Smoky Mushroom & Truffle-Oil Soup with Paprika
Smoked paprika adds subtle smoke that complements mushrooms and truffle oil.
Ingredients
- Olive oil: 3 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Smoked paprika: 1 tsp
- Flour: 2 tbsp
- Vegetable broth: 4 cups
- Cream or half-and-half: ¾ cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms and onion in olive oil for 8–10 minutes.
- Add garlic and smoked paprika; cook 1 minute.
- Stir in flour; cook 1–2 minutes.
- Slowly pour in broth; simmer 15 minutes.
- Blend until smooth, then stir in cream, salt, and pepper.
- Warm 3–4 minutes and finish each bowl with truffle oil.
How to Serve It
Dust with extra smoked paprika and garnish with chopped parsley.
13. Cream of Mushroom, Parmesan & Truffle Soup
Parmesan adds a savory kick that marries beautifully with mushrooms and truffle.
Ingredients
- Butter: 3 tbsp
- Mushrooms (sliced): 4 cups
- Shallots (chopped): ½ cup
- Garlic (minced): 2 cloves
- Flour: 3 tbsp
- Chicken or vegetable broth: 4 cups
- Heavy cream: 1 cup
- Grated parmesan: ½ cup
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot and sauté mushrooms and shallots 8–10 minutes.
- Add garlic; cook 1 minute.
- Stir in flour, cook 1–2 minutes.
- Gradually add broth, whisking; simmer 12–15 minutes.
- Blend until smooth, then stir in cream and parmesan.
- Heat until cheese melts and soup is hot; season with salt and pepper.
- Drizzle truffle oil on top before serving.
How to Serve It
Top with shaved parmesan and a few mushroom slices.
14. Miso Mushroom & Truffle-Oil Winter Soup
Miso adds umami depth in this lighter, brothy mushroom and truffle soup.
Ingredients
- Sesame or neutral oil: 2 tbsp
- Mushrooms (sliced, mix of shiitake and cremini): 4 cups
- Garlic (minced): 2 cloves
- Ginger (minced): 1 tbsp
- Vegetable broth: 5 cups
- White or yellow miso paste: 3 tbsp
- Soy sauce: 1 tbsp
- Scallions (sliced): ½ cup
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms, garlic, and ginger in oil for 6–8 minutes.
- Add broth and soy sauce; bring to a simmer for 10 minutes.
- In a small bowl, whisk miso with a ladle of hot broth until smooth, then stir back into the pot (do not boil once miso is added).
- Simmer gently 2–3 minutes.
- Serve topped with scallions and a drizzle of truffle oil.
How to Serve It
Add soft-boiled eggs or tofu cubes to make it more filling.
15. Roasted Mushroom & Truffle-Oil Bisque
Oven-roasted mushrooms give this bisque a deep, concentrated flavor.
Ingredients
- Mushrooms (halved or thickly sliced): 5 cups
- Olive oil: 4 tbsp (divided)
- Salt: 1 tsp (divided)
- Black pepper: ½ tsp (divided)
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Vegetable broth: 4 cups
- Heavy cream: 1 cup
- Truffle oil: 2–3 tsp
Instructions
- Preheat oven to 425°F (220°C). Toss mushrooms with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Roast 20–25 minutes until deeply browned.
- In a pot, heat remaining 2 tbsp olive oil and sauté onion and garlic 4–5 minutes.
- Add roasted mushrooms (reserve a few for garnish) and broth; simmer 10–12 minutes.
- Blend until very smooth, then return to pot.
- Stir in cream and remaining salt and pepper; heat gently.
- Serve in bowls with truffle oil drizzled on top and reserved mushrooms.
How to Serve It
Add a sprinkle of flaky sea salt and a small thyme sprig.
16. Mushroom, Caramelized Onion & Truffle Soup
Caramelized onions add sweetness and depth, rounding out the earthiness of mushrooms.
Ingredients
- Butter: 4 tbsp
- Onions (thinly sliced): 2 large
- Mushrooms (sliced): 4 cups
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Beef or vegetable broth: 4 cups
- Cream: ¾ cup
- Salt: 1–1¼ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- In a pot, melt 2 tbsp butter and slowly cook onions over medium-low heat 20–25 minutes until deep golden, stirring occasionally; remove and set aside.
- Add remaining 2 tbsp butter; sauté mushrooms 8–10 minutes.
- Add garlic; cook 1 minute. Stir in flour and cook 1–2 minutes.
- Add broth, salt, and pepper; simmer 12–15 minutes.
- Blend until smooth, then stir in cream and warm 3–4 minutes.
- Spoon soup into bowls, top with caramelized onions, and drizzle truffle oil.
How to Serve It
Serve with toasted baguette slices and a sprinkle of thyme.
17. Creamy Mushroom, Spinach & Truffle Soup
Wilted spinach adds color and extra goodness to this comforting bowl.
Ingredients
- Olive oil: 2 tbsp
- Butter: 2 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Vegetable broth: 4 cups
- Heavy cream: ¾ cup
- Fresh spinach (roughly chopped): 2 cups
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Heat olive oil and butter in a pot; sauté mushrooms and onion 8–10 minutes.
- Add garlic; cook 1 minute.
- Add flour and cook 1–2 minutes.
- Gradually add broth; simmer 10–12 minutes.
- Blend about half the soup for a creamy base; return to pot.
- Stir in cream, spinach, salt, and pepper; simmer 3–4 minutes until spinach wilts.
- Serve with truffle oil on top.
How to Serve It
Add shaved parmesan and a twist of black pepper.
18. Truffle Mushroom & Potato Leak-Style Soup
Inspired by potato-leek soup, this version adds mushrooms and truffle for a richer twist.
Ingredients
- Butter: 3 tbsp
- Leeks (sliced): 2 cups
- Mushrooms (sliced): 3 cups
- Potatoes (diced): 2 cups
- Garlic (minced): 2 cloves
- Chicken or vegetable broth: 5 cups
- Cream or half-and-half: ¾ cup
- Salt: 1–1¼ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot; sauté leeks and mushrooms 8–10 minutes.
- Add garlic and potatoes; cook 2–3 minutes.
- Pour in broth, salt, and pepper; simmer 20–25 minutes until potatoes are tender.
- Blend until mostly smooth, leaving some texture if you like.
- Stir in cream and warm a few minutes.
- Finish each bowl with truffle oil.
How to Serve It
Top with sliced green onion or chives and serve with rye bread.
19. Mushroom & Chestnut Truffle Soup
Chestnuts give a slightly sweet, nutty body that pairs beautifully with mushrooms.
Ingredients
- Butter: 3 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 2 cloves
- Cooked chestnuts (roughly chopped): 1½ cups
- Vegetable broth: 4 cups
- Cream: ¾ cup
- Thyme: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot; sauté mushrooms and onion 8–10 minutes.
- Add garlic and thyme; cook 1 minute.
- Add chestnuts and broth; simmer 15–20 minutes.
- Blend until smooth and thick.
- Stir in cream, salt, and pepper; warm gently.
- Serve with truffle oil drizzled over each bowl.
How to Serve It
Garnish with chopped chestnuts and a small thyme sprig.
20. Creamy Mushroom, Pumpkin & Truffle Soup
Pumpkin and mushroom together create a smooth, comforting soup with gentle sweetness.
Ingredients
- Olive oil: 2 tbsp
- Mushrooms (sliced): 3 cups
- Onion (chopped): 1 small
- Garlic (minced): 2 cloves
- Canned pumpkin puree: 1½ cups
- Vegetable broth: 4 cups
- Cream or coconut milk: ¾ cup
- Thyme: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms and onion in olive oil 8–10 minutes.
- Add garlic and thyme; cook 1 minute.
- Stir in pumpkin puree and broth; simmer 12–15 minutes.
- Blend until smooth, then stir in cream, salt, and pepper.
- Warm 3–4 minutes and serve with truffle oil on top.
How to Serve It
Top with toasted pumpkin seeds and a pinch of smoked paprika.
21. Mushroom, Bacon & Truffle-Oil Winter Soup
Crispy bacon adds smoky crunch to this creamy mushroom and truffle base.
Ingredients
- Bacon (chopped): 6 slices
- Butter: 2 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Chicken broth: 4 cups
- Heavy cream: ¾ cup
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Cook bacon in a pot until crisp; remove and set aside, leaving 1–2 tbsp bacon fat.
- Add butter, mushrooms, and onion; sauté 8–10 minutes.
- Stir in garlic and cook 1 minute.
- Add flour; cook 1–2 minutes.
- Gradually whisk in broth; simmer 12–15 minutes.
- Blend until smooth and stir in cream, salt, and pepper.
- Serve topped with bacon and truffle oil.
How to Serve It
Add chopped chives and serve with a simple green salad.
22. Creamy Mushroom & Cauliflower Truffle Soup
Cauliflower adds creaminess and body without overpowering mushroom flavor.
Ingredients
- Olive oil: 3 tbsp
- Mushrooms (sliced): 3 cups
- Cauliflower florets: 3 cups
- Onion (chopped): 1 small
- Garlic (minced): 2 cloves
- Vegetable broth: 5 cups
- Cream or cashew cream: ¾ cup
- Salt: 1–1¼ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms and onion in olive oil for 8 minutes.
- Add cauliflower and garlic; cook 3–4 minutes.
- Pour in broth, salt, and pepper; simmer 20 minutes until cauliflower is soft.
- Blend until silky smooth, then stir in cream.
- Warm 3–4 minutes, then serve with truffle oil drizzled on top.
How to Serve It
Garnish with roasted cauliflower florets and parsley.
23. Mushroom & Herbed Goat Cheese Truffle Soup
Goat cheese melted into the hot soup adds tangy richness.
Ingredients
- Butter: 3 tbsp
- Mushrooms (sliced): 4 cups
- Shallots (chopped): ½ cup
- Garlic (minced): 2 cloves
- Flour: 2 tbsp
- Vegetable broth: 4 cups
- Heavy cream: ¾ cup
- Soft goat cheese: ½ cup
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Melt butter in a pot; sauté mushrooms and shallots 8–10 minutes.
- Add garlic; cook 1 minute.
- Stir in flour and cook 1–2 minutes.
- Slowly add broth; simmer 12–15 minutes.
- Blend until smooth and return to pot.
- Stir in cream and goat cheese until fully melted.
- Season with salt and pepper; serve with truffle oil drizzled on each bowl.
How to Serve It
Top with crumbled goat cheese and chopped fresh herbs.
24. Creamy Mushroom & Truffle Soup with Fresh Herbs
A generous handful of mixed fresh herbs keeps this soup bright and fragrant.
Ingredients
- Olive oil: 3 tbsp
- Mushrooms (sliced): 4 cups
- Onion (chopped): 1 small
- Garlic (minced): 3 cloves
- Flour: 2 tbsp
- Vegetable broth: 4 cups
- Cream: 1 cup
- Mixed chopped herbs (parsley, chives, tarragon): ¼ cup
- Salt: 1 tsp
- Black pepper: ½ tsp
- Truffle oil: 2–3 tsp
Instructions
- Sauté mushrooms and onion in olive oil 8–10 minutes.
- Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes.
- Slowly add broth; simmer 12–15 minutes.
- Blend until smooth; return to pot and stir in cream, herbs, salt, and pepper.
- Heat gently for 3–4 minutes.
- Serve with truffle oil drizzled over each bowl.
How to Serve It
Reserve a few fresh herbs to sprinkle on top for color and aroma.
Conclusion
Mushroom soup with truffle oil turns winter evenings into something special, whether you’re cooking for two or hosting a full table. Pick a few recipes to try this week, bookmark your favorites for holiday menus, and share them with friends who love cozy, earthy flavors. A simple drizzle of truffle oil at the end can make every bowl feel like a treat.
