Ditch the can, ban the box – creamy mushroom soup is easy to make at home with healthier, tastier results. In this simple recipe we used our Organic Chef’s Mix Mushrooms, but any combination of our cultivated organic or seasonal wild mushrooms will work too. The addition of our favorite ingredient – black truffle butter – makes this soup recipe a must-try.
- In a medium saucepan over medium heat, melt half of the truffle butter; add shallots and cook until translucent. Add mushrooms and thyme. Season with salt and pepper and continue to cook gently about 8-10 minutes. Stir in chicken stock then raise the heat to medium-high; bring to a boil, then immediately reduce heat to medium-low or low. Simmer for about 1 hour.
- Remove soup from heat and cool for a few minutes. Ladle out about 2 cups of soup and set aside. Using an immersion blender, carefully blend soup in the pot on high speed until smooth. (Or transfer to a conventional blender in batches, blending on high until smooth. Return to the pot after blending.)
- Add reserved (unblended) soup back to pot. Stir in cream and oyster sauce; season soup to taste with salt and pepper. Return to heat and bring back up to a simmer. Stir in the sherry and remaining truffle butter. Serve.
Recipe tips: In place of sherry, try Tawny port or Banyuls. Top with oven roasted mushrooms or truffle butter croutons for crunch.