Prepare to embark on a gastronomic journey that will transport your taste buds straight to the heart of Spain with this decadent Crema de Setas con Trufa (Mushroom Cream Soup with Truffle). Imagine a velvety, silky smooth soup that combines the earthy richness of wild mushrooms with the intoxicating aroma of truffle oil - a combination so divine, it'll make your dinner guests believe you've secretly trained in a Michelin-starred kitchen! Whether you're looking to impress, comfort, or simply treat yourself to an extraordinary culinary experience, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 500g mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Truffle oil to taste
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Clean the mushrooms by wiping them with a damp cloth to remove any dirt. Chop the mushrooms into small pieces for even cooking.
- Dice the onion finely and mince the garlic cloves. This will ensure they cook evenly and blend well into the soup.
- In a large pot, heat a splash of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the onion and garlic are fragrant, add the chopped mushrooms to the pot. Stir well to combine and allow the mushrooms to cook down for about 10 minutes, stirring occasionally. They should release their moisture and become tender.
- After the mushrooms have cooked down, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This will allow the flavors to meld together.
- Once the soup has simmered, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- Stir in the heavy cream and mix well. Allow the soup to heat through on low heat, but do not let it boil. Season with salt and pepper to taste.
- Just before serving, drizzle truffle oil into the soup. Start with a small amount and adjust according to your taste preference, as truffle oil can be quite strong.
- Serve the crema de setas con trufa hot, garnished with a sprinkle of freshly chopped herbs or a few extra slices of sautéed mushrooms if desired. Enjoy your delicious Spanish mushroom soup!
Tips
- Mushroom Selection: Choose a variety of fresh mushrooms like porcini, shiitake, or cremini for a more complex flavor profile.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or strain the soup through a fine-mesh sieve after blending.
- Truffle Oil Mastery: Add truffle oil sparingly - a little goes a long way. Start with just a few drops and adjust to taste.
- Temperature Control: When adding cream, keep the heat low to prevent curdling and maintain a silky smooth consistency.
- Garnish Creatively: Enhance presentation with crispy mushroom chips, a drizzle of extra truffle oil, or fresh chives for added sophistication.
- Make-Ahead Magic: This soup actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Dietary Modifications: For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
