One of the foods that I crave more than ever in the fall is mushrooms. And I adore soup in cooler months. So, this is the perfect combination of the two! The rich flavors that develop by roasting the mushrooms with whole cloves of garlic and fresh sprigs of thyme are a tastebud trifecta. Finished with a drizzle of truffle oil because, well, TRUFFLE OIL.
This soup is ‘creamy’ due to the texture – there is just a little cream added, and this can be substituted for a non-dairy version that is equally delicious. I like to use baby portobello mushrooms, but you can use any variety that you like. The key is roasting so they get slightly browned and caramelized.
Mushroom broth adds an earthy richness to this soup, which is key if you are a vegan or vegetarian – it really adds a perfect base of flavor to the soup. If you are a carnivore, you can certainly use chicken or beef broth.
When I made this, my immersion blender was acting up so I dumped everything into my Vitamix blender and it worked perfectly to combine everything into the consistency that I wanted. I like a little texture so that I can taste the ingredients, but you can blend as much or as little as you like.
Truffle oil is the perfect finishing touch for this soup – trust me!! Hope you enjoy it!!
- 30 oz. sliced mushrooms (can be any variety that you like)
- 1/4 cup avocado oil
- Salt and pepper
- 3 whole garlic cloves
- 8 sprigs fresh thyme plus 1 tsp. minced
- 2 Tbsp. unsalted butter
- 3/4 cup minced shallots or onions
- 1/3 cup dry red wine
- 1 quart (4 cups) mushroom broth (can substitute vegetable, chicken, or beef broth depending on your dietary preferences)
- 1/2 cup heavy cream (optional – can substitute non-dairy milk or coconut milk if desired)
- truffle oil (optional)
- Preheat oven to 425 degrees and line two baking sheets with parchment paper.
- Toss mushrooms, garlic cloves, and thyme sprigs in a bowl with oil until coated; spread evenly onto the baking sheets.
- Roast for about 20 minutes until golden brown.
- While the mushrooms are roasting, heat a medium stock pot over medium heat – add butter.
- Add the shallots, salt, and pepper and cook until golden, stirring frequently.
- Remove the mushrooms from the oven, discarding the thyme sprigs. Set 1/2 cup of the mushrooms aside, and add the remaining mushrooms and garlic to the pot.
- Add the wine and cook for about 5 minutes, until slightly reduced.
- Add the vegetable broth, season with salt and pepper, and bring to a boil. Then reduce heat to a simmer and cook 15 minutes.
- Puree mixture using an immersion blender, or a high-speed blender. Add the cream if using and stir well to combine.
- Top with reserved mushrooms, a sprinkle of thyme, and a drizzle of truffle oil.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 119mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 6g
Nutritional information is an estimate and may vary per preparation.