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Creamy Mushroom & Truffle Soup · Chef Annil
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Recipe

Creamy Mushroom & Truffle Soup

1:1915 Oct 2026@annilravin

Warm up with Chef Annil's deeply comforting creamy mushroom soup, prepared with a generous kilogram of sliced button and shimeji mushrooms. High-heat wok roasting ensures the mushrooms develop maximum flavor without getting spongy, locked in with fresh thyme and Italian parsley. Simmered in rich chicken stock with decadent Italian truffle paste and finished with velvety heavy cream, this soup delivers pure soul-soothing richness in every spoonful. Perfectly balanced and simple to recreate at home.

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Ingredients

Method

  1. Slice the button mushrooms and separate the shimeji mushrooms by hand. Do not wash the mushrooms in water to avoid them becoming spongy.
  2. Heat a wok over high heat with a splash of oil until smoking hot.
  3. Add the mushrooms and roast them over high heat, tossing frequently.
  4. Pour in 1 liter of chicken stock (or preferred stock).
  5. Add fresh thyme leaves and 3 tablespoons of truffle paste, stirring well into the base.
  6. Pour in full-fat heavy cream, cover, and bring to a gentle simmer.
  7. Stir in chopped flat-leaf Italian parsley just before serving, then ladle hot into bowls.
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