Truffle Mushroom Soup

Posted by Divine Chef on

It is possible to make your own mushroom soup instead of heating up the canned ones which always look suspiciously white and thick (all flour ?) and extremely salty.  If you have a Thermomix, you can cook and blend the soup in the same “pot” – more convenient and definitely less mess as you can keep adding ingredients using its built-in weighing scale instead of having numerous bowls and plates to put different ingredients.  Anyhow, if you cook mushroom soup the conventional way, here’s the recipe below.


INGREDIENTS (serves 1)

  • ½ cup Verace dried porcini
  • Olive oil
  • ½ cup fresh mushrooms cleaned and sliced
  • Peeled and finely chopped – 1 garlic and I red onion
  • sea salt and black pepper to taste
  • ½ cup stock
  • ¼ cup cream (or skimmed milk)
  • 1 tsp cheese (optional mascarpone)
  • Verace Black Truffle Oil
  • Verace Black Minced Truffle




  1. Soak clean dried porcini in half a cup of boiling hot water and leave to soak
  2. Heat up the fresh mushrooms in a pan with olive oil, garlic and onion
  3. Add the softened porcini slowly and the drained porcini water
  4. When the mixture appears dry, pour in the stock and cream/milk
  5. Bring to boil and simmer for another 15 minutes, then blend and puree the soup
  6. Add seasoning, stir in 1/3 tsp of Verace Black Minced Truffle, add herbs and cheese
  7. Drizzle a few drips of Verace Black Truffle Oil
  8. Serve immediately

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