Creamy mushroom and truffle soup

Name: Creamy mushroom and truffle soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 persons
Cuisine: World
Ingredients: 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

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!

Creamy mushroom and truffle soup ingredients

Recipe creamy mushroom and truffle soup

Made by Véronique

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

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

30 minutes

Total time

45 minutes

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.

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!