Cream of Mushroom Soup with Truffle Butter- Soup Week!

Cream of Mushroom Soup with Truffle Butter- Soup Week!

The combination of heavy whipping cream and truffle butter makes this soup sinfully delicious and rich, while oyster and shiitake mushrooms make it hearty and filling. Enjoy as a side or as a main course. Makes about 6 servings.

What you will need:
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
1/2 lb enoki mushrooms
5 tbsp truffle butter from Ohio City Pasta
1 sprig of fresh thyme
1 sprig of fresh rosemary
a touch of olive oil
6 tsp Better Than Bouillon Mushroom Base
6 c water
1c heavy whipping cream

In large pot, heat truffle butter on medium low heat until melted. Meanwhile, remove stems from shiitake mushrooms and discard. Remove any bad parts of the stem from the oyster mushrooms and chop up the remaining parts of the stem. Chop the mushroom caps into 1/4 inch chunks, leaving any of the smaller, bite sized mushrooms fully in tact. Add all oyster and shiitake mushroom pieces to the pot, as well as the thyme and rosemary sprigs, and a touch of olive oil (if needed) and cook on medium low heat for about 10 minutes or until the mushrooms have softened. Add the enoki mushrooms for the last few minutes of cooking. Then, add water and mushroom bouillon base and stir. Continue to cook on medium low heat for 20 minutes. After 20 minutes, add the heavy whipping cream, stir, and cook on low heat for another 5 minutes. Remove thyme and rosemary sprigs and serve.

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