Wild Mushroom Soup with Truffle Oil

This soup is my take on Anthony Bourdain’s Mushroom Soup. It turns into an incredibly rich and satisfying soup for Thanksgiving, or any day. The fact that it has no dairy in it will blow your mind!

Photo by Dose Juice on Unsplash

Ingredients:

• 6 tbsp. vegan butter ( I recommend Miyoko’s)

• 1 small onion, thinly sliced

• 1 lb. of wild mushrooms (any assortment)

• 4 cups of organic stock (vegetable, chicken or turkey)

• 1 sprig of flat leaf parsley

• Salt and pepper

• 2 oz. high quality sherry (don’t use cooking sherry)

• Truffle Oil

Directions:

In a medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onions. Cook until onion is soft and translucent, then add mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, making sure that the onion does not brown. Stir in the stock and the parsley and bring to a boil. Immediately, reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool slightly, then transfer to a blender and carefully (it is still hot. I recommend doing it in small batches and covering the lid with a towel in case some leaks out) blend at high speed until smooth. When blended, return the mix to the pot, season with salt and pepper to taste, and bring it back up to a simmer. Add the sherry, mix well and serve with a drizzle of truffle oil on top!

This soup will last for several days in an airtight container in the fridge or you can freeze it for a later time. I highly recommend the truffle oil on top! It really takes it over the edge!