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Creamy Mushroom Soup with Truffle Oil

This mushroom soup features a blend of hearty wild mushrooms cooked down with garlic and fresh thyme until tender. The mixture is puréed into a velvety, thick soup that is finished with cream and a touch of fragrant truffle oil, resulting in a smooth, luxurious dish with earthy flavors and an elegant aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups wild mushrooms, sliced such as shiitake, cremini, or oyster mushrooms
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 2 cups vegetable broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 tbsp truffle oil for finishing
  • 2 tbsp olive oil or butter
  • to taste salt and pepper

Equipment

  • Large soup pot
  • Blender or immersion blender

Method
 

  1. Heat the large soup pot over medium heat and add olive oil or butter. Once melted and shimmering, add the minced garlic and cook until fragrant, about 30 seconds, until it becomes fragrant and slightly golden.
  2. Add the sliced wild mushrooms to the pot and sauté, stirring occasionally, until they release their moisture and become tender, about 8–10 minutes. The mushrooms should shrink and develop a deeper color.
  3. Sprinkle in the fresh thyme leaves and stir to combine, allowing the herbs to release their aroma into the mushroom mixture for about 1 minute.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the mushrooms to soften further.
  5. Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture carefully to a blender and purée in batches, then return to the pot.
  6. Stir in the heavy cream, then season with salt and pepper to taste. Warm the soup gently over low heat, but do not let it boil, to preserve the creamy texture.
  7. Finish the soup with a drizzle of fragrant truffle oil, stirring gently to distribute the aroma evenly throughout the velvety broth.
  8. Taste the soup and adjust salt, pepper, or truffle oil as desired for a balanced, luxurious flavor. Serve hot, garnished with fresh herbs or a drizzle of extra truffle oil if desired.

Notes

For an extra touch, top with a few sautéed mushroom slices or a sprinkle of Parmesan cheese before serving.