VEGAN TRUFFLED MUSHROOM SOUP

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    VEGAN TRUFFLED MUSHROOM SOUP

    Earthen, flavorful goodness made with Oat Milk, elevated and and elegant with the fantastic aroma of Black Truffles.
    Prep Time15 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 35 mins
    Course: dinner, dinner, lunch, Soup
    Cuisine: International
    Keyword: soup, Truffle, vegetarian recipe
    Servings: 5 cups

    Equipment

    • immersion blender

    Ingredients

    • 2.5 quarts mushrooms, crimini-type (brown button mushrooms, but white are OK too) about 2.5 small baskets
    • 1/2 large sweet yellow mushroom, finely chopped
    • 1 Bay leaf
    • 2-3 sprigs fresh thyme, chopped
    • olive oil for sautéing
    • 2 tbs chopped parsley garnish
    • dash Sel Magique Black Truffle
    • dash white pepper
    • 2 cups vegetable stock
    • 2 cups oat milk
    • 1-2 tsp cornstarch or arrowroot, as thickener

    Instructions

    • Heat oven to 450 degrees f. or broiler on high.
      Clean and dry the mushrooms, slice into 1/8" pieces. Arrange onto a baking sheet, and brown in batches (this is where the fantastic flavor comes from).
    • Into a soup pot over medium heat, add 3 tbs olive oil, and satuée onions until clear.
    • Add Bay Leaf, thyme, and a dash of white pepper, and a generous dash of Magique Black Truffle.
    • Add the mushrooms and any juice from roasting into the pot, and add the vegetable stock. Simmer until reduced and add Oatmilk, simmer for 20 minutes or so. Taste the soup, add more Magique as needed.
    • Remove the bay leaf, and using an immersion blender, blend until smooth and creamy. You can use a food processor or traditional blender instead, but be careful as you blend - the soup is HOT. If the soup is the correct consistency (as you prefer), then serve into bowls and garnish with parsley and a few slices of the roasted mushrooms. If the soup needs to be thickened, return to the pot over medium heat, and add a little cornstarch or arrowroot until thickened. Enjoy and serve with crusty bread.
    • Recipe generously provided by Ms. Solange Willems.

    COMPLETE YOUR RECIPE

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