Mushroom Truffle Bisque Recipe

Cooking Directions

1. 1

   Sauté the Aromatics

   In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.

2. 2

   Cook the Mushrooms

   Add the wild mushrooms to the pot and cook for another 8-10 minutes, stirring occasionally until they are softened and browned.

3. 3

   Add Broth and Simmer

   Pour in the vegetable broth and bring to a simmer. Reduce the heat and let it cook for about 15 minutes.

4. 4

   Blend the Bisque

   Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

5. 5

   Finish with Cream and Flavor

   Stir in the heavy cream and white truffle oil, and season with salt and black pepper to taste. Warm through for another 5 minutes.

6. 6

   Prepare Garlic Croutons

   While the bisque is warming, preheat the oven to 375°F (190°C). Cut bread into cubes, toss with olive oil, minced garlic, salt, and pepper, and bake until golden brown, about 10-15 minutes.

7. 7

   Serve

   Ladle the bisque into bowls, drizzle with additional white truffle oil if desired, and top with garlic croutons.