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–+ servings

Truffle Mushroom Soup

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Prep Time 5 minutes
Cook Time 10 minutes
Course Egg Free, Nut Free, Soups and Salads, Vegetarian
Cuisine American
Servings 4 servings
Calories 187.3

Equipment

Immersion Blender

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 large shallot minced (or 1/4 cup yellow onion)
  • 8 ounces button mushrooms chopped small
  • 1 clove garlic minced (feel free to add more garlic)
  • 1/2 teaspoon Redmond Real salt
  • 1 1/2 cups beef broth (or chicken or vegetable broth)
  • 1/2 cup heavy cream

OPTIONAL ADDITIONS:

  • 1 teaspoon Truffle Oil
  • 1 sprig fresh Thyme
  • 1 cup protein sparing bread croutons

Instructions
 

  • Place the butter into a large pot over medium-high heat. Add the onions and saute for 3 minutes or until softened, stirring often. Add the chopped mushrooms and saute another 5 minutes. Add the garlic and saute another 2 minutes. Season with salt.
  • Add the broth and simmer for 5-10 minutes.
  • Use an immersion blender or standard blender to create a smooth, creamy texture.
  • Turn heat to low. Stir in heavy cream and drizzle with truffle oil and fresh thyme leaves if using. Taste and add more salt if desired. Enjoy with my protein sparing bread croutons if desired!

Nutrition

Calories: 187.3 | Fat: 17.2g | Protein: 6g | Carbohydrates: 4.7g | Fiber: 0.4g | P:E Ratio: 0.3