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