Creamy Mushroom Soup with Truffle Goat Cheese
Earthy, creamy, and rich with flavor, this mushroom soup gets a decadent upgrade from our Truffle Goat Cheese
4 oz La Bonne Vie Truffle Goat Cheese, plus more for garnish
2 tablespoons olive oil or butter
1 small yellow onion, diced
2 garlic cloves, minced
1 lb cremini or mixed mushrooms, sliced
Ingredients:
1 tablespoon fresh thyme leaves (or 1 tsp dried)
Salt and black pepper, to taste
1/4 cup dry white wine (optional)
3 cups vegetable or chicken broth
1/2 cup heavy cream
Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
Stir in garlic and cook for 1 minute, then add mushrooms and thyme. Cook until mushrooms are browned and their moisture has mostly evaporated, about 10–12 minutes.
Season with salt and pepper. If using, deglaze with white wine and cook until mostly reduced.
Pour in broth and bring to a simmer. Cook uncovered for about 10 minutes.
Reduce heat and stir in the heavy cream and La Bonne Vie Truffle Goat Cheese. Simmer until cheese is fully melted and soup is creamy.
Use an immersion blender to blend to desired consistency (fully smooth or slightly chunky). Adjust seasoning if needed.
Serve hot, topped with a crumble of truffle goat cheese and extra thyme or a drizzle of truffle oil if desired.