Cream of Mushroom Soup

Difficulty: Medium | Makes: 6

Digital creator and food photographer Swarnika (@swarnika) whips up a creamy and delicious soup highlighting our Roland® Organic White Truffle Oil.

 

Ingredients

  • 2 tablespoons Roland® Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 1 lb. baby bella mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 1 teaspoon Roland® Organic White Truffle Oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • ¼ cup all-purpose flour
  • 4 cups low sodium vegetable stock
  • 1 cup heavy cream
  • Fresh thyme, to serve
  • Salt and pepper, to taste

Directions

  1. Heat olive oil and butter in a heavy bottomed pot. Sautee onions for 2-3 minutes until translucent. Add garlic and cook for another minute.
  2. Add the sliced mushrooms and cook for 8-10 minutes. Add fresh thyme, salt, pepper, and Roland® Organic White Truffle Oil.
  3. Add the flour to the mushrooms mixing well to prevent any lumps. Cook for 1-2 minutes.
  4. Add vegetable stock stir well. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Stir in cream and adjust seasoning to taste.
  6. Serve with a drizzle of cream, Roland® Organic White Truffle Oil, and fresh thyme.

*Find Swarnika on Instagram at @swarnika_

In This Recipe

Organic White Truffle Oil

#70679 | 3.38 FL.OZ.

Extra Virgin Olive Oil

#70632 | 33.8 FL.OZ.