Fall is here and nothing warms me up more than....Soup! I made this tonight and served it with a baked sweet potato. It's so easy and takes no more than 30 minutes, tops. Trust me, it's worth the effort - Enjoy!
Mushroom Soup with Truffle Oil
Serves 4
What you'll need:
1 small onion, thinly sliced
2-3 garlic cloves
5 tbsp butter
2 packages of mushrooms (mixed or whatever you like)
2-3 cups vegetable (or chicken) broth
1 tspn Truffle Salt
Truffle Oil (optional)
Heavy cream (optional)
Chives and Croutons (optional)
In a saucepan, on medium heat, melt half of the butter and add onions. After a few minutes, toss in the garlic and saute until onions are transparent (make sure not to brown). Add the mushrooms and remaining butter and saute for about 8-10 minutes on medium heat. Add the broth and bring to a boil. After boiling, reduce heat and simmer for 5-10 min. Turn off heat and let cool for a few min. Add the mixture to blender (or use hand blender) until smooth. Return back to saucepan and and season with salt/pepper and truffle salt and bring to a simmer. I add a little bit of heavy cream at the end for a bit of texture, but completely optional. Top with croutons, chives and truffle oil. Serve immediately.
