Mushroom and Truffle Soup

Mushroom and Truffle Soup

Recipe proposed by : Magimix
Preparation : 2 min
Cooking : 23 min
Total time : 25 min
Rest : 0 min
Equipment

Non-stick saucepan

4-6 servings

1 brown onion, diced

1 garlic, diced

1 tbsp cultured oat butter

2 tbsp fresh rosemary, chopped

500 g mixed mushrooms

0.5 cup dry white wine

2 cups of vegetable stock

1 tsp salt

1 tsp pepper

1 tsp black truffle, grated

250 ml oat milk

15 ml sour cream

1 crusty bread

0.25 tsp truffle oil

Chef's tip

Serve with a dollop of sour cream and drizzle of extra truffle oil.

RECIPE STEPS
1In a large non-stick saucepan sauté onions, rosemary and garlic in oat butter.
  • 1 brown onion, diced
  • 1 garlic, diced
  • 1 tbsp cultured oat butter
  • 2 tbsp fresh rosemary, chopped
2Add mushrooms and cook for 5-6 minutes until softened. Add white wine and stir until evaporated. Add stock, rosemary, salt and pepper. Simmer for 10-15 minutes.
  • 2 tbsp fresh rosemary, chopped
  • 500 g mixed mushrooms
  • 0.5 cup dry white wine
  • 2 cups of vegetable stock
  • 1 tsp salt
  • 1 tsp pepper
3Add black truffle and blend soup until smooth.
  • 1 tsp black truffle, grated
4Return to the saucepan and add oat milk, warm for 2-3 minutes.
  • 250 ml oat milk
5Mix truffle oil into the oat butter, spread on bread and toast in a hot pan until golden brown on both sides.
  • 1 crusty bread
  • 0.25 tsp truffle oil
  • 1 tbsp cultured oat butter
6Serve with a dollop of sour cream and drizzle of extra truffle oil.
  • 15 ml sour cream
  • 0.25 tsp truffle oil

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