Mushroom and Truffle Oil Cream [ 45 min ]
Dive into the elegance of this Mushroom and Truffle Oil Cream Soup, a true testament to the culinary finesse that French cuisine offers. Its earthy mushroom flavors meld seamlessly with the smooth, creamy texture, while the hint of truffle oil adds a touch of luxury. This soup is not just food; it’s a cozy embrace on a chilly evening, perfect for impressing friends or indulging in a bit of self-pampering. A delicious dinner ready in less than 45 minutes.
Ingrédients
- 1 pound mushrooms, sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon truffle oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until softened, about 5 minutes.
- Add the sliced mushrooms and cook until they release their juices and begin to brown, about 10 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, truffle oil, salt, and black pepper.
- Simmer for an additional 5 minutes.
- Ladle into bowls and garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 15gProtéines: 5gFat: 20gSucre: 5g
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