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The Soup Sloth: Truffle Mushroom Soup

January 2, 2019

The Soup Sloth is an 8-part soup series featuring ridiculously simple soup recipes made with Knorr broth cubes. It’s perfect for people who want a hearty bowl of soup, but with none of the fuss.

Around this time of year, most people would recommend gourdy, wintertime vegetables (such as squash or pumpkin, and usually combined with carrots or potatoes) as the perfect base to make soups with.

We’re not most people.

Knorr Mushroom Soup1

Our Truffle Mushroom Soup is made from a combination of dry and fresh mushrooms that are deliciously browned with a pat of butter. Knorr Beef and Chicken cubes are combined in the same pot to bring about a bold, meaty flavor in the soup base. Onions, and a swirl of cream, add a touch of sweet richness that ties all the different flavors together into a rich harmonious whole. Finally, just the slightest bit of truffle paste and the smallest drizzle of truffle oil elevate this dish to an entirely different level.

Knorr Mushroom Soup2

Well-made soups and broths are a source of great comfort in places that actually experience winter. But though we have to make do with crushed Styrofoam bits and indoor winter wonderlands here in the Philippines, the lack of actual snow doesn’t prevent us from properly appreciating a delicious bowl of soup. With the cold December breeze just around the corner, we all deserve some warmth in our lives.

Truffle Mushroom Soup

Total Time: 25 minutes / Yield: 3 servings

Ingredients

  • 3 tbsp butter
  • 2 pcs dry mushrooms, soaked in 3/4 cup water & sliced
  • 200 g fresh mushrooms, sliced
  • 3 tbsp chopped white onion
  • 3 cups (700ml) water
  • 1 Knorr Beef Cube
  • 1 Knorr Chicken Cube
  • 1/4 cup cream, for the soup
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tsp truffle paste
  • 1/2 tsp truffle oil
  • Salt to taste
  • Chopped parsley for garnish
  • Fresh black pepper, for serving

Procedure

  1. Melt the butter in a pot. Sauté together both the fresh and dry mushrooms for 2-3 minutes, or they reach a light brown color. Set aside 1-2 tbsp of sautéed mushrooms for garnish.
  2. Add in the onions and continue cooking for 2 more minutes.
  3. Add the water, then add the Knorr Beef and Chicken cubes. Boil for 3-5 minutes.
  4. Add the cream and continue boiling for another minute.
  5. Transfer everything to a blender and purée until smooth.
  6. In the same pot, melt butter again and add in the flour. Cook for 1 minute or until it sizzles.
  7. Slowly add in puréed soup while continuously whisking.
  8. Wait for it to boil, and then add in the truffle paste and oil. Season with salt and pepper to taste.
  9. Boil for another 20 seconds, and then turn off the fire and transfer to bowls.
  10. Garnish with the sautéed mushroom you set aside mixed with some chopped parsley.
  11. Serve warm.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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8 comments in this post SHOW

8 responses to “The Soup Sloth: Truffle Mushroom Soup”

  1. Nae Dizon says:

    Where can we buy the truffle paste and oil?

    • Midge K. Manlapig says:

      Santi’s Delicatessens usually have stocks of truffle paste and white truffle oil, and The Market (the deli, not the Saturday event) along Leviste in Salcedo Village has truffle paste. You could also soak dried shiitake (available in supermarkets) or porcini (also from gourmet delis) mushrooms in some hot water, drain them (save the water; swap it for some of the water in the recipe), and blitz them into a paste in a blender. I just don’t know what to swap for the truffle oil, though, but you can try soaking dried shiitake or porcini in a cup of extra-virgin olive oil and leaving it in a tightly closed jar for a month…

  2. Ghay says:

    Where can I get truffle oil and paste?

  3. Johann says:

    or what can be a good alternative for truffle oil and paste?

    • Mikka Wee says:

      Hi Johann! The soup will still taste great even without the truffle oil or truffle paste. 🙂 It’s a bit difficult to substitute truffle products, but you can play around with different toppings such as bacon (for a smokier flavor) or cheese (if you want it a bit salty). 🙂 Let me know what you think!

  4. Carla says:

    Tried this recipe! Amazeballs!

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