Looking for comfort with a touch of elegance? This soup delivers deep, earthy flavour and velvety texture—made even more luxurious with a final drizzle of black truffle oil. Perfect for cosy lunches or an elevated dinner party starter.

INGREDIENTS:

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
500g mixed wild mushrooms, roughly chopped
1 tsp thyme leaves (fresh or dried)
1 tbsp flour (optional, for thickening)
750ml vegetable or chicken stock
100ml cream or dairy-free alternative
Salt and black pepper, to taste
White truffle oil
Fresh parsley or chives, for garnish

METHOD:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft and fragrant.

2. Add the wild mushrooms and thyme, cooking until mushrooms release their moisture and start to brown.

3. Stir in the flour, if using, and cook for 1 minute to remove any raw taste.

4. Pour in the stock and bring to a gentle simmer. Let it cook for 15–20 minutes to deepen the flavour.

5. Stir in cream, season with salt and pepper, and blend with a stick blender until smooth (or leave chunky if preferred).

6. Ladle into bowls, drizzle generously with white truffle oil, and garnish with fresh herbs.

Serve hot with crusty bread—and enjoy the aroma