Mushroom-Truffle Soup

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Mushroom-Truffle Soup

Yield 6

12 oz. serving

ingredients

• ¼ cup olive oil
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini mushrooms, roughly chopped
• 14 ounces mixed wild mushrooms (shitake, oyster, chanterelle, maitake), roughly chopped
• 3 garlic cloves, thinly sliced
• 2 teaspoons fresh thyme leaves
• 4 cups vegetable broth (ideally mushroom broth)
• ½ teaspoon salt, or to taste
• ¼ cup silken tofu
• ¾ cup hot water
• 1 teaspoon sherry or red wine vinegar
• 2 tablespoons truffle oil
• 1 tablespoon finely chopped flat-leaf parsley

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and sauté until the onion begins to soften and become translucent, about 3 minutes. Lower the heat to medium low and cook, stirring occasionally, until the onion is softened and golden, about 15 minutes.
2. Add the cremini and mixed mushrooms, the garlic, thyme and a pinch of salt to the pot and raise the heat to medium. Cook, stirring, for about 3 minutes, until the moisture begins to release from the mushrooms.
3. Add the broth, bring to a boil, then lower the heat and simmer for 20 minutes more. Season with vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
4. In two batches, pour the soup into the blender with the tofu and blend until smooth. If the blender cover does not have steam vents, remove the center portion of the cover to allow steam to escape.
5. Pour the soup into bowls and drizzle with the truffe oil and sprinkle of parsley.

Nutrition Facts

Calories

335

Fat

14 g

Sat. Fat

2 g

Carbs

46 g

Fiber

27 g

Sugar

3 g

Protein

15 g

Sodium

761 mg

Cholesterol

0 mg

Net carbs

19 g