Truffled Mushroom Soup


Truffled Mushroom Soup

This is a strongly herbed soup that deeply warms and grounds you if you are feeling a little flighty or cold.
Prep Time10 mins
Cook Time30 mins
Servings: 4 servings


  • medium stockpot


  • 2 cups grey oyster mushrooms, chopped
  • 2 large portobello mushrooms, sliced 1cm thick
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 6 cups Pacific Foods Organic Mushroom Broth
  • 1 cup  organic canned coconut milk, full fat
  • 4 tbsp freshly chopped basil
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tsp truffled salt
  • 1 tbsp dried rosemary
  • 1 tsp sea salt
  • 1 tbsp organic virgin coconut oil, unrefined
  • green onion for garnish
  • fresh black pepper, to taste


  • In a large stockpot on medium heat, melt coconut oil and sautee onion and garlic with sea salt, garlic powder, black pepper and nutritional yeast until onions are very soft.
  • In a large frying pan on medium/high, heat coconut oil and fry portobello slices while dusting them with truffle salt and without overcrowding the pan. (this could take 2-3 pans full) Once the portobellos are done, quickly fry the oyster mushrooms with the rest of the truffle salt.
  • Add all mushrooms to stockpot.
  • Add mushroom broth and place rosemary in a tea steeper and let simmer in the broth for 20 minutes.
  • Finally, add coconut milk and fresh basil and heat for 5 minutes. Remove steeping rosemary. Garnish with green onion and black pepper and serve hot.

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