Creamy Truffle Mushroom Soup

Name: Creamy Truffle Mushroom Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: ½ teaspoon red wine vinegar; ¾ cup (180 ml) hot water; 14 ounces (400 g) mixed wild mushrooms (such as shiitake, oyster, chanterelle, and maitake), roughly chopped; 2 teaspoons fresh thyme leaves; 1 onion, thinly sliced; kosher sea salt and Freshly ground black pepper; 3 garlic cloves, thinly sliced; ¼ cup (15 g) dried porcini mushrooms; ¼ cup (30 g) raw unsalted cashews; 4 cups (960 ml) vegetable broth; 1 tablespoon finely chopped flat-leaf parsley leaves; Smoked salt; 8 ounces (225 g) cremini mushrooms, roughly chopped; ¼ cup (60 ml) olive oil; 1 to 2 tablespoons truffle oil; 1 recipe Shiitake Mushroom Bacon (optional); Generous splash red wine (about ¼ cup/60 ml)

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
1 hr 45

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

We’ve spent the holidays together for years now, and this elegant soup has become the traditional start to our Christmas meal. It has a rich, earthy flavor that makes even those who swear they don’t like mushrooms ask for seconds. We feel good serving it to family and friends, knowing mushrooms help strengthen the immune system and bolster energy reserves for the busy season.

Ingredients

Europe
Italy
Gluten-free
Mediterranean
Soup
Christmas
Holi
Vegan

Ingredients

Method