Mushroom Cream Soup with Truffle Oil (Krem juha od gljiva s tartufima)
60% autentično · Modern European
An elevated version of mushroom cream soup, infused with the luxurious aroma of truffle oil for a gourmet twist.
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Sastojci
- Mixed mushrooms (e.g., cremini, shiitake, oyster)500g
- Leek1 medium
- Butter40g
- All-purpose flour2 tablespoons
- Vegetable or chicken broth1 liter
- Heavy cream150ml
- Truffle oil1-2 teaspoons
- Saltto taste
- Black pepperto taste
- Fresh thyme or parsleyfor garnish
- Wateras needed
Koraci
- 1
Clean and slice the mushrooms. Wash and thinly slice the leek (white and light green parts only).
- 2
In a pot, melt butter over medium heat. Sauté the leeks until softened, about 5-7 minutes.
- 3
Add the sliced mushrooms and cook until browned and tender, about 10-15 minutes.
- 4
Sprinkle flour over the mushroom and leek mixture and stir for 1-2 minutes.
- 5
Gradually whisk in the broth until smooth. Bring to a simmer.
- 6
Reduce heat and simmer for 20 minutes.
- 7
Blend the soup until smooth using a blender or immersion blender.
- 8
Stir in the heavy cream and heat gently. Do not boil.
- 9
Season with salt and pepper.
- 10
Just before serving, stir in the truffle oil.
- 11
Serve hot, garnished with fresh thyme or parsley.
