Description
Earthy roasted mushrooms star in this velvety soup. A touch of truffle oil elevates it to pure comfort.
Ingredients
Units
Scale
- 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
Instructions
- Preparing the Mushrooms:
- Preheat your oven to 400°F (204°C).
- 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.
- Roasting the Mushrooms:
- Place the mushroom mixture in the preheated oven and roast for 20 minutes, or until the mushrooms are tender and slightly browned.
- 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 until smooth. Cook for about 5 minutes, stirring frequently, until the roux is light golden brown.
- Adding Ingredients to the Roux:
- Season the roux with salt and cracked black pepper. Add the roasted mushroom mixture to the stockpot and stir to combine.
- Adding Beef Stock:
- Gradually pour in the beef stock while continuously stirring. Cook over medium heat for about 10 minutes, or until the soup starts to thicken.
- Adding Heavy Cream:
- 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.
- Final Touches and Serving:
- 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