I know, I know, I’m on a truffle kick, but this Cream of Mushroom Soup with Black Truffle Oil just wouldn’t be the same without it. For those of you who don’t know, a truffle is a treasured possession, a rare mushroom hidden approximately one foot underground, and often dogs or pigs are used to sniff them out. Edible truffles are collected in France, Italy and in the US, in the forests of Washington and Oregon. Because of their rarity, they can often sell for over $350 per pound! I found my Black Truffle Oil at Trader Joe’s for under $10. Hmm, a $10 bottle of truffle oil? The ingredients say olive oil and truffle aroma. What exactly is aroma? Does this mean they used something that smells like truffles?
In my research I found that most truffle oil is chemically induced, which is the case with my Trader Joe’s brand. There are a few on the market that use a steeping method with ripe truffles to infuse the truffle flavor into the oil. These more natural and flavorful methods will run you about $28 a bottle! I’m sure it’s worth the price, but for now I’ll stick with my cheap imitation that still tastes pretty darn good.
How to Make Cream of Mushroom Soup
Saute celery and shallots until almost translucent, then add chopped crimini mushrooms. Cook, stirring occasionally, for 3 minutes.
Add chicken stock and spices. Bring to a boil, then place a lid on your pan, lower to medium low, cooking an additional 10 minutes.
Place contents into a high-powered mixer and blend on high until it turns into a smooth base. Return contents to the saucepan.
Add 1/2 and 1/2, sherry and sour cream. Stir until contents are fully incorporated. Add nutmeg and more salt if needed. Reheat soup in a large saucepan but do not bring to a boil. Place soup in a bowl and drizzle black truffle oil in the center. Add cracked black pepper and garnish with a small piece of Italian Parsley. Serve warm and enjoy this rich, earthy, cream of mushroom soup with black truffle oil.
If you love a good bowl of soup in the winter months, here are a few more of my favorites. Just click on the picture to get the recipe.
Cream of Mushroom Soup with Black Truffle Oil
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
- 3 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 3/4 cups Shallots (chopped)
- 3/4 cups Celery (diced)
- 2lb Crimini Mushrooms (they look like baby portabellos)
- 1 teaspoon Fresh Thyme Leaves
- 32fl oz Chicken Stock (organic)
- 1/4 cup Sherry
- 1/2 cup 1/2 and 1/2
- 1/4 cup Sour Cream
- 1/4 teaspoon Nutmeg (freshly ground)
- Salt & Freshly Ground Pepper (to taste)
- Italian Parsley (for garnish)
|Chop shallots, celery and mushrooms.|
|In a large saucepan, melt butter and olive oil. Add shallots and celery and saute until shallots are nearly translucent. Add crimini mushrooms and cook for 3 minutes, stirring occasionally.|
|Add chicken stock, and salt and pepper. Bring to a boil. Place a lid on the pot, reduce heat and simmer for 10 minutes.|
|Place in a high powered blender and blend on high for 30 seconds, or until all ingredients create a smooth base.|
|Remove from blender and add soup back to saucepan. Add 1/2 & 1/2, sour cream, and nutmeg. Warm soup up but do not allow to boil.|
|Ladle soup into a bowl, pour a small drizzle of black truffle oil in a circular fashion. Add a small piece of Italian parsley for garnish. Enjoy!|