Award Winning Truffle Mushroom Soup Recipe

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped shallots and cook until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook Mushrooms

Add the chopped mixed mushrooms and fresh thyme to the pot. Cook for about 10 minutes until the mushrooms have released their moisture and are tender.

Simmer the Soup

Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes. Season with salt and black pepper to taste.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the truffle oil for added flavor.

Cook the Bacon

In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the rendered fat in the skillet.

Make the Foam

Add the heavy cream to the skillet and bring to a simmer. Blend the mixture until it becomes frothy. Season with salt and black pepper to taste.

Combine and Serve

To serve, ladle the truffle mushroom soup into bowls and top with a generous dollop of bacon foam. Garnish with crispy bacon bits if desired.