There is nothing better than a piping hot bowl of homemade soup; it warms the body as well as the soul. My wife and I love soup, so much so that I could probably come up with a new soup recipe every week. I never tire of creating new versions of these one pot meals. In our family, everyone loves a simple meal consisting of a bowl of homemade soup and a nice salad; it makes a perfect quick dinner or a weekend lunch. My palate is drawn to the creamy variety, where my wife prefers a lighter broth soup. This rich and velvety cream of mushroom soup is one that I am completely in love with. It plays to my palate and is comforting on a cold winter day.

Despite the cold weather, one can still find a beautiful bounty of mushroom varieties at most markets this time of year. For this recipe, I chose four: shiitake, crimini, oyster and white. The process of roasting the mushrooms first is key to developing the rich, complex flavor of this simple recipe (it also gives it the deep golden hue). This Cream of Mushroom Soup is simply refined, with only a few ingredients, but it tastes like it is filled with a cornucopia of flavor. I also think the different mushrooms add an unexpected shift in texture from one bite to the next.

Step by Step Guide to Making Velvety Cream of Mushroom Soup with Truffle Oil

1. Preparing the Mushrooms:

• Preheat your oven to 400°F (200°C).
• Roughly chop the mushrooms and place them in an oven-safe container.
• Drizzle the olive oil and add ¼ cup of chopped chives to the mushrooms. Toss to coat evenly.

2. Roasting the Mushrooms:

• Place the mushroom mixture in the preheated oven.
• Roast for 20 minutes, or until the mushrooms are tender and slightly browned.

3. Making the Roux:

• While the mushrooms are roasting, melt the butter in a large stockpot over medium heat.
• Stir in the flour to form a roux, mixing them together until smooth.
• Cook this mixture for about 5 minutes, stirring frequently. The roux should turn a light golden brown but not burn.

4. Adding Ingredients to the Roux:

• Season the roux with cracked black pepper and salt.
• Carefully add the roasted mushroom mixture from the oven into the stockpot.
• Stir to combine the ingredients with the roux.

5. Adding Beef Stock:

• Gradually pour in the beef stock while continuously stirring to ensure the mixture blends smoothly.
• Cook over medium heat for about 10 minutes. The soup should start to thicken.

6. Adding Heavy Cream:

• Reduce the heat to low and stir in the heavy cream until fully combined.
• Allow the soup to simmer gently for an additional 15 minutes, stirring occasionally. Avoid boiling to prevent the cream from separating.

7. Final Touches and Serving:

• After simmering, check the seasoning and adjust if necessary.
• Serve the soup hot.
• Garnish each bowl with a sprinkle of the remaining chopped chives and a drizzle of truffle oil for a luxurious finish.

Cooking Notes:

• Adjust the consistency of the soup to your preference. If it’s too thick, you can thin it out with a little more beef stock or water.
• For a silkier texture, you can blend the soup using an immersion blender or in batches in a regular blender. Be careful when blending hot liquids.
• This soup pairs wonderfully with crusty bread or a light salad.

Velvety Cream of Mushroom Soup with Truffle Oil

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

• Author: Keith Jackie
• Total Time: 55 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Earthy roasted mushrooms star in this velvety soup. A touch of truffle oil elevates it to pure comfort.

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Ingredients

Units USM Scale 1x2x3x

• 1.5 lbs (680 g) mushrooms
• 6 tbsp butter
• 6 tbsp flour
• 3 tbsp olive oil
• 0.5 cups (118 ml) chopped chives
• 1 qt (950 ml) beef stock
• 1 cups (237 ml) heavy cream
• 1 tsp cracked black pepper
• 1 tsp salt
• 2 tbsp truffle oil

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Instructions

1. Preparing the Mushrooms:
2. Preheat your oven to 400°F (204°C).
3. Roughly chop the mushrooms and place them in an oven-safe container. Drizzle with olive oil and add ¼ cup of chopped chives. Toss to coat evenly.
4. Roasting the Mushrooms:
5. Place the mushroom mixture in the preheated oven and roast for 20 minutes, or until the mushrooms are tender and slightly browned.
6. Making the Roux:
7. While the mushrooms are roasting, melt the butter in a large stockpot over medium heat. Stir in the flour to form a roux, mixing until smooth. Cook for about 5 minutes, stirring frequently, until the roux is light golden brown.
8. Adding Ingredients to the Roux:
9. Season the roux with salt and cracked black pepper. Add the roasted mushroom mixture to the stockpot and stir to combine.
10. Adding Beef Stock:
11. Gradually pour in the beef stock while continuously stirring. Cook over medium heat for about 10 minutes, or until the soup starts to thicken.
12. Adding Heavy Cream:
13. Reduce the heat to low and stir in the heavy cream until fully combined. Simmer gently for an additional 15 minutes, stirring occasionally, and avoid boiling.
14. Final Touches and Serving:
15. Check the seasoning and adjust if necessary. Serve hot, garnished with remaining chopped chives and a drizzle of truffle oil.

Notes

• For a richer flavor, use cremini or shiitake mushrooms in addition to or instead of button mushrooms.
• To make this soup vegan, substitute vegetable broth for beef stock and use vegan butter and cream.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 ½ cups
• Calories: 350
• Sugar: 2
• Sodium: 450
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 18
• Fiber: 4
• Protein: 8
• Cholesterol: 80

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