Mushroom Cappuccino Soup with Truffle Foam

Indulge in the luxurious flavors of Mushroom Cappuccino Soup with Truffle Foam, an elegant and rich soup inspired by fine dining.

Earthy mushrooms blended into a creamy, velvety soup are topped with a delicate truffle foam, making this dish perfect for a special occasion or an impressive starter.

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Ingredients

For the Mushroom Soup:

• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh thyme for garnish

For the Truffle Foam:

• 1/2 cup milk (or plant-based milk for a dairy-free option)
• 1 tablespoon truffle oil
• A handheld milk frother or immersion blender

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Directions

1. Prepare the Mushroom Soup:

• In a large saucepan, heat the olive oil and butter over medium heat.
• Add the chopped onion and sauté for 3-4 minutes until softened.
• Add the garlic and sliced mushrooms, cooking until the mushrooms are browned and all the liquid has evaporated, about 10 minutes.
• Deglaze with white wine (if using), cooking for another 2-3 minutes until reduced.
• Pour in the broth, bring to a simmer, and cook for another 10 minutes.
• Use an immersion blender or transfer to a blender and puree the soup until smooth.
• Stir in the heavy cream, season with salt and pepper, and keep the soup warm on low heat.

2. Make the Truffle Foam:

• In a small saucepan, gently heat the milk (do not boil).
• Remove from heat and add the truffle oil.
• Use a handheld milk frother or immersion blender to froth the milk until light and foamy.

3. Serve:

• Ladle the mushroom soup into cups or bowls, creating a “cappuccino” effect.
• Spoon the truffle foam on top of the soup and garnish with fresh thyme or a drizzle of truffle oil.

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