Creamy Mushroom And Truffle Soup


A tasty and creamy mushroom and truffle soup is very festive with star-shaped croutons. Without the stars it's also an amazing autumn soup!

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Creamy mushroom and truffle soup
Veronique van Ohmydish

Made by Véronique

Published at 2019-12-11, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-09-2023

45 minutes 4 people Soup
Creamy mushroom and truffle soup


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  • 800 gram mixed mushrooms (fresh or frozen)
  • 1,5 tablespoon truffle paste
  • 1 onion
  • 2 garlic cloves
  • few sprigs of thyme
  • 800 ml mushroom or chicken stock
  • 50 ml heavy cream
  • pepper and salt to taste
  • olive oil
  • dash of (truffle) balsamic vinegar
  • optional: croutons or white bread to make your own croutons
Creamy mushroom and truffle soup ingredients
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Kitchen equipment

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  • mushroom brush or paper kitchen towel
  • cutting board & chef's knife
  • medium-sized skillet
  • optional: star-shaped cookie cutter
  • large pan with lid

Creamy Mushroom And Truffle Soup

45 minutes 4 people Soup

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Preparation -- 15 minutes

Rinse the mushrooms using a brush or paper kitchen towel. If you're using frozen mushrooms it's best to thaw them first. Peel and finely chop the onion and garlic cloves.

Finely chop some fresh parsley if you're going to use it for garnish and set aside. Create bread stars and cook them in a skillet with olive oil until both sides or beautiful golden brown.  

Creamy mushroom and truffle soup
Creamy mushroom and truffle soup

Finishing the creamy mushroom and truffle soup -- 30 minutes

Heat a bit of oil or butter in a large pan and sauté the onion and garlic for a few minutes. Add the mushrooms along with sprigs of thyme and cook for about another 10 minutes.

Pour in the stock and bring to a boil. Let it simmer for about 15 minutes with the lid on and then keep some mushrooms aside to serve in the bowls. Remove the thyme and blend the soup, using an immersion blender, until the soup is quite smooth.

Add in cream, a dash of balsamic vinegar and truffle paste and season with pepper and salt. Serve the smooth soup with the mushroom, star croutons and garnish with parsley. Enjoy!

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