Mushroom Truffle Soup is as luxurious as it sounds. It brings fine dining to right to your table, and it’s really not as difficult as you might think! 

It’s so good Stephanie even made it for Thanksgiving this year! Even people who don’t typically like mushrooms still loved this soup. Yeah, it’s that good 🔥

Have we hyped this up enough? Okay good Let’s get started!

Here’s what you’ll need!

• 6 strips of bacon, diced
• 2 medium onions, diced
• 4 cloves of garlic, minced
• 24 oz mushrooms, sliced or torn
• 2 sprigs fresh thyme
• 2 bay leaves
• 6 cups veggie broth
• Salt & pepper to taste
• Pinch of crushed red pepper flakes
• 1/2 cup heavy cream
• 1 cup greek yogurt
• 1 tbsp truffle infused olive oil

1. In a dutch oven, fry up your diced bacon. Once cooked through, remove bacon from the pot but leave the bacon grease.

You can also use a large stock pot for this! Be sure to have a paper towel on a plate ready for when the bacon is cooked. The paper towel will help collect all that extra grease!

2. Add your onion and mushroom to the pot and cook until tender, about 10-15 minutes.

Your kitchen is going to be smelling sooo good 😍 You’ll know it’s done when the onions start looking translucent and the mushrooms start to brown.

3. Add your garlic, salt, pepper, and crushed red pepper flakes. Stir for about 30 seconds.

There’s already a lot of salt from the bacon grease, so go easy on the salt here. You can always taste it later and add more if needed!

Also, when adding the garlic, clear room in the bottom of the pot so you can have direct contact with the pan. That way it will cook and get deliciously golden brown!

4. Pour in your broth, and add the thyme and bay leaf. Bring to a boil, then let simmer for 15-20 minutes.

Use your favorite kind of broth – homemade, veggie, chicken, or beef. It’s all going to be delicious!

5. Add in your heavy cream and greek yogurt. Bring back up to a simmer. Then remove from heat.

If you don’t have heavy cream you can use half & half or milk. And if you don’t have greek yogurt you can also use sour cream. It will look a little chunky, that’s totally okay! You’re going to blend it so it doesn’t need to come together completely yet.

6. Remove the thyme and bay leaf, and pour in the truffle infused olive oil. Blend with your immersion blender until you reach a smooth and creamy consistency.

If you don’t have an immersion blender, you can also use a standard blender. Just wait a 15-20 minutes to let it cool, and only fill your blender about halfway full. 

7. Garnish with the chopped bacon and enjoy!

If you want more truffle flavor you can also drizzle a little more of that truffle infused olive oil into your bowl!

If you’re still in the soup mood after this, be sure to try our Chicken and Vegetable Soup too!