Truffle Mushroom Soup

A quick, easy bowl of soup flavored with earthy mushrooms and fragrant truffle.
Difficulty
Easy
Servings
3 servings
Prep Time
10 Mins
Active Time
15 Mins

This simple soup recipe is made from a combination of dry and fresh mushrooms, enhanced by the savory flavors from bouillon cubes and truffle oil.

  • 4 tbsp butter, divided
  • 2 pcs dry mushrooms, soaked in 3/4 cup water & sliced
  • 200g fresh mushrooms, sliced
  • 3 tbsp white onion, chopped
  • 3 cups (700ml) water
  • 1 Knorr Beef Cube
  • 1 Knorr Chicken Cube
  • ¼ cup cream
  • 1 tbsp flour
  • 1 tsp truffle paste
  • ½ tsp truffle oil
  • salt, to taste
  • chopped parsley, for serving
  • fresh black pepper, for serving
1

Melt 3 tablespoons butter in a pot. Sauté together fresh and dry mushrooms for 2-3 minutes or until light brown in color. Set aside 1-2 tablespoons of sautéed mushrooms for garnish. Add onions and continue cooking for 2 minutes more.

2

Add the water, then add the Knorr Beef and Chicken cubes. Boil for 3-5 minutes. Add the cream and continue boiling for another minute, then transfer to a blender and purée until smooth.

3

In the same pot, melt 1 tablespoon butter and add the flour. Cook for 1 minute or until it sizzles.

4

Slowly add in puréed soup while continuously whisking. Wait for it to boil, then add in the truffle paste and oil. Season with salt and pepper to taste.

5

Boil for another 20 seconds, then turn off the fire and transfer to bowls. Garnish with the remaining sautéed mushroom and some chopped parsley. Serve warm.

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