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Porcini Mushroom Velouté With Truffle Foam


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  • Author: Maggie
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Diet: Vegetarian

Description

A luxurious, velvety mushroom soup made with rehydrated porcini and baby bella mushrooms, enriched with cream and finished with an elegant truffle-infused foam.


Ingredients

½ cup dried porcini mushrooms

20 oz fresh baby bella mushrooms, sliced

2 tablespoons unsalted butter

2 shallots, finely chopped

2 garlic cloves, minced

4 cups vegetable stock

1 cup heavy cream

Salt and black pepper, to taste

2 tablespoons truffle oil, for drizzling

½ cup whipping cream

1 tablespoon truffle oil

A pinch of salt (for foam)


Instructions

  1. Soak dried porcini in hot water for 30 minutes; drain and reserve.
  2. In a large pot, melt butter over medium heat. Sauté shallots and garlic until translucent.
  3. Add baby bella mushrooms; cook until their liquid evaporates, about 10 minutes.
  4. Pour in vegetable stock and rehydrated porcini; simmer 15–20 minutes.
  5. Blend until smooth. Return to pot, stir in heavy cream, and season with salt and pepper.
  6. For foam: whip cream, truffle oil, and a pinch of salt to soft peaks.
  7. Ladle soup into bowls, top with a dollop of truffle foam, and drizzle with additional truffle oil.

Notes

  • Substitute shiitake or cremini mushrooms for a different flavor.
  • Add fresh thyme or rosemary during simmering for herbal depth.
  • Use chicken stock instead of vegetable for a non-vegetarian version.
  • Finish with shaved black truffle for an extra-special garnish.
  • Replace heavy cream with oat cream for a dairy-free alternative.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg