Creamy Mushroom & Leek Soup with Truffle Oil
Earthy mushrooms, soft leeks and thyme blended into a velvety autumn soup and finished with just a whisper of truffle oil.
Servings: 4
Calories: 160kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large leek white and pale green parts only, sliced and thoroughly rinsed
- 1 shallot chopped
- 12 ounces mushrooms sliced
- 1 garlic clove minced
- 1 small Yukon Gold potato peeled and diced
- ½ teaspoon dried thyme or a few sprigs fresh thyme
- 4 cups low-sodium vegetable or chicken broth
- Sea salt and freshly ground black pepper
- 1-2 tsp truffle oil for finishing - highly recommend White Truffle EVOO from Flamingo Estate
- Fresh thyme or chopped parsley for serving
Instructions
- Warm the olive oil in a soup pot over medium heat. Add the leek and shallot and cook for about 5 minutes, until softened.
- Add the mushrooms and cook for another 7–8 minutes, allowing them to release their liquid and begin to turn golden.
- Stir in the garlic, potato and thyme and cook for another minute.
- Pour in the broth and season lightly with salt and pepper. Bring to a gentle simmer, cover partially and cook for 15–20 minutes, until the potato is completely tender.
- Remove any woody thyme stems, then carefully blend the soup until smooth and velvety. Add a splash more broth if you’d like a thinner consistency. Taste and adjust the seasoning.
- Ladle into warm bowls and finish each serving with a few drops of truffle oil and fresh herbs.
- Approximately 140–160 calories per serving, depending on the broth and amount of truffle oil used.
Notes
A little truffle rule: Add truffle oil after cooking rather than simmering it in the soup. Its aroma is delicate, and a little goes a very long way.