This Truffle Mushroom Soup recipe is made from fresh mushrooms that are deliciously browned and quality truffle cream.
This intensely flavored soup is a savory opener to any big celebration!
Truffle Mushroom Soup
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Portion Size: 3-4 SERVINGS
Course: Starter/Soup
Cuisine: Italian
WHAT YOU'LL NEED:
|
Ingredient |
Quantity |
UOM |
|
Mazza Extra Virgin Olive Oil |
1 |
tbsp |
|
Butter |
3 |
tbsp |
|
White onions, chopped |
3 |
tbsp |
|
Garlic, chopped |
1 |
tsp |
|
Shiitake mushrooms, chopped |
1/4 |
cup |
|
All purpose flour |
3 |
tbsp |
|
Stock |
1 1/2 |
cup |
|
Happy Barn Fresh Milk |
1 1/2 |
cup |
|
Salt |
To taste |
|
|
Pepper |
To taste |
|
|
Gran Cucina Cooking Cream |
1/3 | Cup |
|
Mazza Black Truffle Cream |
2 or more | tbsp |
|
Mazza White Truffle Oil in Sunflower Oil |
1 | tbsp |
|
Parsley, chopped |
As needed |
INSTRUCTIONS:
- In a saucepan over medium heat, sauté white onions and garlic in olive oil and butter until softened.
- Add in shiitake mushrooms and continue cooking until it loses most of its water content.
- Add flour, cook until chalky and gritty in consistency.
- Pour in stock and fresh milk; stir continuously to avoid lumps.
- Season with salt and pepper. Bring to a boil.
- Puree using an immersion blender or processor until smooth. Transfer back into the pan.
- Bring to a simmer, add in cooking cream, Mazza Black Truffle Cream and drizzle Mazza White Truffle In Sunflower Oil.
- Adjust seasoning. Serve immediately.
