Velvety Mushroom & Truffle Soup
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- Prep
- 15 min
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- Total
- 25 min
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- Serving
- 4 bowls
Ingredients
- 2 cups cremini and shiitake mushrooms, sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 tsp truffle oil (optional, for garnish)
- Fresh thyme, for garnish
- Salt and pepper, to taste
- 1 cup Scotsburn 10% Blend Cream
Directions
- In a large pot, melt the butter over medium heat. Add the mushrooms and cook until golden and fragrant.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Simmer for 20 minutes, until slightly thickened.
- Blend the soup with an immersion blender (or carefully blend in batches in a blender) until smooth and creamy.
- Stir in the Scotsburn 10% Blend Cream, season with salt and pepper, and let warm through.
- Ladle into bowls, drizzle with a touch of cream and truffle oil, and garnish with fresh thyme. Serve immediately.
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
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- Total
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