Mushroom Soup with Truffle Oil

This creamy mushroom soup, elevated with the luxurious aroma of truffle oil, is a comforting and sophisticated dish. Simple to prepare, yet rich in flavor, it's perfect for a cozy weeknight dinner or a special occasion. The earthy mushrooms, fragrant garlic, and subtle sweetness of the wine create a harmonious base, while the truffle oil adds a touch of decadence. Let's get started!

Ingredients:

• 1/2 kg mushrooms
• 2 tbsp olive oil
• A little garlic (or, to be more precise: 1-2 cloves garlic, minced)
• 1 onion, chopped
• 1 vegetable bouillon cube
• 250g milk
• 1/2 cup white wine
• Salt
• Pepper
• Water

Let’s mix it 🍵

In a pot, we put the olive oil, the onion, and the garlic and sauté them.
Then, we add the mushrooms and deglaze the pan with the white wine. (Note: The original recipe seems to add wine twice, which is likely a mistake. This corrected version uses the half cup of wine only once.)
Next, we add water, the vegetable bouillon cube, and the milk and simmer for 30 minutes.
🧑🏽‍🍳 We blend all the ingredients together until they become a smooth purée.

Serve with truffle oil and your favorite cheese.

Enjoy! 🎈🤗