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Vegetarian Mushroom Soup with Truffle Oil
Course:
Lunch, Main Course
Cuisine:
International
Keyword:
mushroom soup, truffle oil
Servings:
5
people
Author:
Steve Paris
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the "special sauce" of this dish.
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Ingredients
400
g
button mushrooms
200
g
shitake mushrooms
200
g
portobello mushrooms
100
g
beech or enoki mushrooms for garnish
20
g
dried shiitake mushrooms
or dried porcini would work too
2
cups
water
2
cups
vegetable stock
or chicken stock if not vegetarian
2
onions
5
cloves
garlic
2
tomatoes
20
g
butter
1
Tbsp
olive oil
1/4
tsp
nutmeg
1/2
tsp
freshly ground black pepper
1
Tbsp
soy sauce
or fish sauce if not vegetarian
2
egg yolks
200
ml
cooking cream
2
Tbsp
truffle oil
1/2
cup
radish sprouts
baguettes
1/2
cup
finely chopped parsley
1/2
cup
grated cheese
Instructions
Wash all the mushrooms
Put 2 cups of water in a pot and bring to the boil
Roughly chop one onion and tomatoes and add to the pot.
Remove the stalks from all the mushrooms and add to the pot
Remove the stalks from the parsley and add to the pot
Add the dried mushrooms to the pot.
When the water and vegetables come to a boil reduce to a simmer and cook for 40 minutes.
Chop the all the mushrooms except the baby ones
Finely chop the other onion and garlic cloves.
Sauté onion and garlic in the butter and olive oil
When onions are becoming transparent and starting to brown, add the chopped mushrooms.
Cook until the mushrooms have reduced in size and the most of the moisture they emit has evaporated
Strain the fresh veggie stock into a large pot and add the two cups of already prepared veggie stock
Retrieve the rehydrated shiitake mushrooms, cut off the stems, and dice up the rehydrated mushroom flesh to the stock.
Add the black pepper and nutmeg.
Add the sautéed mushrooms, onion, and garlic and bring to the boil. Reduce heat and simmer for 45 minutes.
Allow to cool for 10 minutes, then use an immersion blender or food processor to blend until smooth.
Strain through a sieve to remove any larger bits.
Rinse the pot and return the strained liquid to it. Return to a simmer.
Sauté the baby mushrooms.
Lightly whisk the egg yolks into the cream.
Add the soy sauce to the soup.
Slowly add the whisked cream and eggs, stirring all the time
After a few minutes the soup should thicken.
Halve the baguettes. Top with grated cheese mixed with parsley.
Grill for a few minutes until cheese is melted.
Notes
To serve, top with the baby mushrooms, radish sprouts, and a drizzle of truffle infused olive oil.
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