Warming up with a creamy truffle mushroom soup

In Montreal, it's that time of the year where it's crucial to keep the car windshield wipers up. It's chucking down with snow, and while the weather is indeed frightful, there's hope to be found indoors with a big bowl of soup.

Yes, a wintertime cliché. But thick, creamy soup never fails to warm both the belly and the heart. Other ingredients that have a similar effect on me include truffle. So you know I had to feature it for this recipe.

Mushroom lovers, this one's for you.

INGREDIENTS 

IN THE FRYING PAN 

• 500g mushrooms

• 1 white onion

• 1 white potato

• 1/2 tsp dried or fresh rosemary

• 1/2 tsp dried or fresh thyme

• 1/2 tsp chilli flakes

• 4 garlic cloves

• 1 tbsp salted butter

• Freshly ground pepper and salt (for taste)

• Olive oil or cooking oil of your choice

IN THE COOKING POT 

• 1 garlic clove

• 1/2 tsp dried or fresh rosemary

• 1/2 tsp dried or fresh thyme

• 1 tbsp olive oil

• Truffle oil

• 2 1/2 cups milk

• 1 1/2 cups water

• 1/4 cup red wine vinegar

• 1 tbsp low sodium soy sauce

METHOD

1. In a large skillet, melt the butter over medium heat, and add 4 garlic cloves, thyme, rosemary, chilli flakes. Drizzle some olive oil into the mix.

2. Let it cook for about 5 minutes, stirring occasionally. Add the salt and pepper.

3. Dice the potatoes and add them to the skillet. Lower the heat slightly to ensure the potatoes can cook well without burning. The taste of burnt rosemary isn't so great either...

4. Cover the skillet after a good 5 minutes and let everything cook for another 5 minutes.

5. As the potatoes look ready, increase to medium heat. This step is essential, as we don't want the mushrooms to lose too much water. Stir occasionally.

6. In a separate cooking pot, add the garlic clove, rosemary, thyme and a tablespoon of olive oil. Drizzle some truffle oil on top, letting it all simmer for 2 minutes.

7. Then, add 2 cups of milk, 1 cup of water, the red wine vinegar and the soy sauce. Let it simmer for 4-5 minutes to really bring out the flavours of the herbs and truffle oil.

8. Transfer everything from the skillet into the cooking pot, cover it with a lid, and let the whole thing simmer on low heat for a good 10 minutes.

9. Add more milk or water once the soup is close to done, adjusting it accordingly to your taste.

SERVING SUGGESTION

Here, I’ve served the soup with a delicious side of truffle pasta. You can find the pasta at most local Italian delis and simply cook according to instructions. Once the pasta is ready, transfer it into a frying pan and add the following, adjusting for taste: 

• a hint of garlic

• freshly ground pepper

• chilli flakes or crushed chill oil, like THIS ONE

• truffle oil

• parmesan cheese

• pasta water

Mix the ingredients in the pan vigorously... you're creating magic.