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Mushroom soup has long held a cherished place in the hearts of food lovers around the world. Its creamy, rich texture and earthy undertones evoke a sense of warmth and comfort that is especially appealing during the colder months. However, the allure of mushroom soup transcends mere comfort; it is a dish that speaks to culinary sophistication, especially when prepared with wild mushrooms and a touch of truffle oil. This recipe for Velvety Wild Mushroom & Truffle Cream Soup invites both gourmet enthusiasts and home cooks to indulge in a bowl of decadence that elevates any dining experience.

Creamy Soup

Indulge in the luxurious flavors of Velvety Wild Mushroom & Truffle Cream Soup, a perfect blend of comfort and elegance. This creamy delight features a medley of wild mushrooms that create a rich, earthy base complemented by the refined aroma of truffle oil. Ideal for any occasion, this versatile soup can serve as a starter or a main dish. With easy-to-follow steps and quality ingredients, elevate your culinary experience and impress your guests with each bowl. Perfect for cozy nights or elegant gatherings, this soup promises to warm your heart and satisfy your taste buds.
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Ingredients
  

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

500g mixed wild mushrooms (such as shiitake, cremini, and chanterelles), chopped

1 cup Yukon Gold potatoes, peeled and diced

4 cups vegetable or chicken broth

1 cup heavy cream

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme

2 tablespoons truffle oil (or to taste)

Fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Instructions
 

Sauté Aromatics: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes. Stir occasionally to prevent browning.

    Cook Mushrooms: Add the mixed wild mushrooms to the pot. Sauté until they release their moisture and become tender, approximately 8-10 minutes.

      Add Potatoes and Broth: Stir in the diced Yukon Gold potatoes, mixing well. Pour in the broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

        Blend the Soup: Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. If you don’t have an immersion blender, you can carefully blend the soup in batches in a traditional blender.

          Stir in Cream and Season: Return the blended soup to medium heat. Stir in the heavy cream and season with salt, black pepper, nutmeg, and thyme. Let it heat through but do not bring to a boil.

            Add Truffle Oil: Drizzle in the truffle oil and taste for seasoning, adjusting with more salt, pepper, or truffle oil if desired.

              Serve: Ladle the creamy soup into bowls, garnish with chopped parsley, and serve with slices of crusty bread on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings