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The starter, Chic bistro

Cream of mushroom soup with truffle oil

Mushroom truffle soup is a warm starter for 6, made with button mushrooms, cream, and a touch of truffle oil. It takes 20 minutes of active work, can be fully made the day before, costs €1.90 per person, and rates as very easy. Success comes down to browning the mushrooms properly before adding liquid, and adding the truffle oil at the very last moment.

A silky mushroom soup with a whisper of truffle, the kind of bowl that quiets the table before the first spoonful.

Cream of mushroom soup with truffle oil
For
6 people
Work
20 min
Total time
40 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.90
Calories per person
260 kcalcalculated by Kiloach, your weight coach

This soup plays on a simple contrast, the smooth texture of cream and long blended mushrooms against the wilder scent of truffle oil stirred in right at the end. The two raw mushrooms kept aside add a bit of crunch that cuts through the softness of the bowl. It looks like a restaurant dish while actually coming together in three simple steps.

This is the kind of dish that opens a fall or winter dinner perfectly, when you want to impress without being stuck in the kitchen the day of. It works for a family meal just as well as a slightly dressier dinner party, ahead of a braised meat or a saucy main. Kids tend to like it too, just skip the truffle oil for their bowls.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you clean, cook, and blend the entire soup, then let it cool in the fridge. Right before guests arrive, you reheat it gently without boiling and adjust the seasoning. At serving time, you pour it into warm bowls and finish with truffle oil, the raw sliced mushrooms, and chives at the very last second.

The ingredients

6 people

Fruits and vegetables

  • Button mushrooms 900 g
  • Shallots 3
  • Chives 0.5 bunch

Dairy

  • Butter 40 g
  • Heavy cream 20 cl

Pantry

  • Chicken stockoften in the pantry 60 cl
  • Truffle oiloften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Clean the mushrooms with a damp cloth, slice them while setting 2 nice mushrooms aside.

    Never rinse them under water, they soak it up like sponges and won't brown properly.

  2. Sweat the shallots in butter, add the sliced mushrooms and cook over high heat until the water has evaporated. 15 min

    Wait until they really brown, that color is what gives the soup its earthy, woodsy flavor.

  3. Pour in the stock, let it simmer, add the cream, then blend very finely and let cool in the fridge. 15 min

    Blend longer than you think you need to, that's the secret to a restaurant-style smooth soup.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the soup without letting it boil, and adjust the salt and pepper.

    If the soup has thickened too much in the fridge, thin it out with a splash of milk.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour into warm bowls, add a few drops of truffle oil, the raw sliced mushrooms, and the chives.

    Add the truffle oil at the very end, heat makes it lose its aroma.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water so the soup ends up with more concentrated flavor.
  • Blend the soup in a powerful countertop blender rather than an immersion blender if you have one, the texture comes out even silkier.
  • Use a good quality truffle oil rather than a cheap flavored one, the difference really shows up in the aroma.

The variations

  • Swap the button mushrooms for porcini or a wild mushroom mix in the fall, the earthy flavor gets even deeper.
  • For a vegetarian version, use vegetable stock instead of chicken stock, nothing else in the recipe changes.
  • For kids, serve the soup without truffle oil or raw mushrooms, just a little chive on top.

What to serve it with

  • Toasted country bread on the side
  • A glass of dry white wine
  • A few extra shavings of parmesan

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which is better added when reheating. Always reheat it gently over low heat, never letting it boil, to keep the texture smooth.

Questions about this recipe

Can fresh truffle replace the truffle oil?

Yes, a few shavings of fresh truffle grated over the soup work beautifully, with an even finer aroma. One small truffle is enough for 6 bowls, added at the very last moment just like the oil.

Do you need a special blender for a really smooth soup?

A powerful countertop blender gives a finer texture than an immersion blender, but both work fine. The key is blending longer than you'd expect, to fully break down the mushroom fibers.

How do you plate this soup for a dressier dinner?

Serve it in small cups or shot glasses instead of regular bowls, with a visible swirl of truffle oil in the center. Thin raw mushroom julienne on top also makes a nice impression.

Can the recipe be doubled for more guests?

Yes, it doubles or triples easily, just use a larger pot so the mushrooms can brown properly without releasing too much water at once. The simmering and blending times stay roughly the same.

Can a cream of mushroom soup with truffle oil be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a cream of mushroom soup with truffle oil?

Allow 40 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a cream of mushroom soup with truffle oil?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cream of mushroom soup with truffle oil cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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