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Fall Mushroom Soup with Black Truffle, Garlic, Butter EVOO

September 26, 2025 1 min read

1 Comment

Fall Mushroom Soup with Black Truffle, Garlic, Butter EVOO

There’s something about fall that begs for a pot of soup on the stove. This one is rich, earthy, and comforting—perfect for chilly evenings. I grabbed mushrooms from the farmers market, but any mushrooms from your local grocery store will do. The real secret? A swirl of Black Truffle, Garlic, Butter EVOO and a pinch of Truffle Salt that make it taste like something out of a fancy kitchen—without any of the fuss.

Fall Mushroom Soup with Black Truffle, Garlic, Butter EVOO

Rated 5.0 stars by 1 users

Category

Soup

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Image of Fall Mushroom Soup with Black Truffle, Garlic, Butter EVOO

Ingredients

2 tablespoons unsalted butter
2 tablespoons Black Truffle, Garlic Butter Olive Oil, plus more for serving
1 medium yellow onion, chopped
½ teaspoon Black Truffle Sea Salt
Freshly ground black pepper
8 ounces cremini mushrooms, stemmed and sliced
1 pound white button mushrooms, stemmed and sliced
¼ cup dry red wine
3 cups vegetable or chicken broth
1 tablespoon soy sauce
½ cup heavy cream
Chopped fresh parsley, for garnish
Homemade Croutons using Black Truffle, Garlic, Butter EVOO

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Directions

Warm the olive oil and butter in a large pot over medium heat. Add the onion with a pinch of salt and a few twists of pepper, and cook for about 2 minutes until it starts to soften. Stir in half the mushrooms and let them cook for 5 minutes, then add the rest and cook another 5 minutes, stirring now and then.
Stir in the wine, vegetable broth, and soy sauce. Cover and simmer for 15 minutes.
Let the soup cool for a few minutes, then scoop about two-thirds into a blender and blend until smooth.
Pour the blended soup back into the pot and stir it together with the chunky soup. Stir in the cream and let it simmer for about 2 minutes, just until everything is warmed through and the flavors come together. Taste and adjust the seasoning.
Ladle the soup into bowls and finish with a drizzle of olive oil, a splash of cream if you like, and a sprinkle of fresh parsley and croutons.

1 Response

Colleen Anderson

January 01, 2026

Can’t wait to try this! I went to Stillwater, MN for a cooking class one time with a chef that has since passed away. We made mushroom soup and it was delicious! Nothing like canned, except to be honest, I’ve never eaten canned except for in hotdishes!
But I’m excited to try your recipe!
Colleen

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