Mushroom Potato Cream Soup with Truffle Oil: A Rich and Flavorful Soup
Looking for a rich and flavorful soup that is perfect for a chilly day or a special occasion? Look no further than mushroom potato cream soup with truffle oil. The creamy and comforting soup, combined with the earthy and rich mushrooms, and the fragrant and luxurious truffle oil, make for a soup that is both warming and sophisticated.
- 2 lbs. russet potatoes, peeled and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 8 oz. mushrooms, sliced
- 4 cups vegetable broth
- 2 cups heavy cream
- Salt and pepper to taste
- For the Truffle Oil:
- 1/2 cup high-quality truffle oil
- In a large pot, sauté the onion in olive oil until softened, about 5 minutes.
- Add the garlic, mushrooms, and chopped potatoes, and cook until the mushrooms are tender and the potatoes are crispy, about 10 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Blend the soup until smooth with a blender or immersion blender. Stir in the heavy cream and heat until hot.
- To serve, ladle the hot soup into bowls and drizzle with the high-quality truffle oil. Sprinkle with salt and pepper to taste.
This mushroom potato cream soup with truffle oil is a rich and flavorful soup that is perfect for a chilly day or a special occasion. The creamy and comforting soup, combined with the earthy and rich mushrooms, and the fragrant and luxurious truffle oil, make for a soup that is both warming and sophisticated. So, why not warm up with a bowl of this rich and flavorful soup on a chilly day or impress your guests with this luxurious and elegant soup at your next dinner party?