Truffled mushroom soup with cheesy croutes
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Truffled mushroom soup with cheesy croutes
Dried porcini and truffle oil add a wonderful double whammy of flavour to this rich mushroom soup. Topped with an oozing cheese crouton, it’s the ultimate comfort food
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
465Kcal
Fat
25gr
Saturates
11gr
Carbs
30gr
Sugars
5gr
Fibre
5gr
Protein
26gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 30g dried porcini
- 1 tbsp olive oil
- 2 echalion shallots, finely sliced
- 2 garlic cloves, finely sliced
- ½ x 20g pack of thyme, leaves picked
- 1kg mixed mushrooms (we used mini portobello, chestnut and large flat), smaller mushrooms sliced, larger roughly chopped
- 1ltr chicken stock (made using 2 stock pots or cubes)
- 75ml whole milk
- 50g mascarpone
- 2 tbsp truffle-infused oil
- 8 slices baguette
- 120g soft-rind cheese, such as Brie de Meaux or Taleggio
Step by step
- Put the porcini in a heatproof jug, cover with boiling water and set aside to soak for 10 minutes.
- Heat the olive oil in a large saucepan and fry the shallots for a couple of minutes, before adding the garlic and thyme. Continue to cook for a further couple of minutes, then add the fresh mixed mushrooms. Cook, stirring occasionally, for around 10 minutes, or until almost all of the moisture has evaporated.
- Add the stock, porcini and their liquid to the pan, discarding any sediment from the jug. Simmer gently for 20 minutes. Remove from the heat and transfer around half the mushrooms to a bowl. Add the milk and mascarpone to the pan and blitz the mixture with a hand blender until smooth. Return most of the mushrooms to the pan and add 1 tablespoon of the truffle oil. Season to taste. Preheat the grill.
- Top each baguette slice with a slice of the cheese and grill for 2-3 minutes until the cheese is bubbling and golden. Ladle the soup into four bowls then top each with a few of the reserved mushrooms and cheese croutes. Finish with a final drizzle of truffle oil and serve.
