Cream of Mushroom Soup with Truffle: A Gourmet Recipe

Autumn has arrived, and with it, an irresistible craving for comforting dishes. This creamy mushroom and truffle soup is more than just a soup; it's a taste experience that transports your palate to the heart of an enchanted forest. Imagine: a cool evening, soft, diffused light, and this creamy, truffle-infused soup warming you from within. It's the perfect recipe for a romantic dinner, an evening with friends, or simply to treat yourself after a long day.

The truffle, this black diamond of gastronomy, brings an incomparable touch of sophistication and elegance to this velvety soup. Its intense and unique flavor enhances the delicate mushrooms, creating a perfect balance between earthiness and refinement. Prepare to savor a recipe that is simple to make, yet yields exceptionally delicious results.

Ingredients

Serves 4:

• 500g of button mushrooms (or a mixture of wild mushrooms)
• 1 large yellow onion, chopped
• 2 cloves of garlic, chopped
• 100g of thick fresh cream
• 50g of butter
• 1 liter of vegetable (or chicken) broth
• 1 tablespoon of olive oil
• 10g of fresh black truffle, grated (or 5g of canned black truffle, chopped)
• Salt and freshly ground black pepper
• 1 sprig of fresh thyme
• 1 pinch of nutmeg

Instructions

1. Preheat your oven to 180°C. Clean the mushrooms thoroughly and cut them into pieces.
2. Melt the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and fry until translucent.
3. Stir in the chopped garlic and thyme. Cook for 1 minute, stirring constantly.
4. Add the mushrooms and cook for 10 to 15 minutes, stirring occasionally, until they are nicely browned.
5. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
6. Remove the thyme sprig. Blend the soup until smooth and creamy using an immersion blender.
7. Stir in the crème fraîche and nutmeg. Season with salt and black pepper to taste.
8. Add the grated (or chopped) truffle just before serving. Mix gently.
9. Serve hot, accompanied by croutons, toast or a few fresh parsley leaves.

Chef's Tips

For an even more intense flavor, you can add a tablespoon of cognac or port at the end of cooking.

If you don't have fresh truffles, you can use canned black truffles, but the flavor will be slightly less intense.

For a vegetarian version, use vegetable broth.

Conservation

The creamy mushroom soup can be kept in the refrigerator for 2 to 3 days. You can gently reheat it before serving.