Yes, it is currently Summertime when we are posting this recipe. We are well aware that most of the world is hot hot hot! But don't forget, we live in the Bay Area where it is foggy most of the time. The only heat we get is during our Indian Summers. For 7-10 days around the end of September/beginning of October, we get the type of heat you all are exhausted of. (That's when all the boba and froyo places run out of products because we can't handle the heat!) We call them Indian Summers because the warm days must follow a spell of cold weather or a good hard frost. And let's face it, it's cold where we live so often.
A note to you regarding the most important ingredient in this soup; the white truffle oil. First off, if you didn't know, a truffle is a type of fungus (like a shroom), that grows entirely underground. The fungus is a network of threads that wind around and into the roots of trees like beech, poplar, oak, etc. They are expensive as hell because they are hard to farm; they require specific soil and trees to grow around.
Ok, back to picking out an oil. It is so imperative that you read the ingredients before you buy a bottle of white truffle oil. Most brands will make a canola and/or olive oil with truffle FLAVORING. And they charge you a lot of money for it! Look for a good high quality olive oil that the truffles have been soaked in. If you have never had experience with this kind of oil, the flavor is phenomenal! It will run you about $25-35 for a bottle, but a lot goes a long way. We love to fry eggs or potatoes in truffle oil, so don't worry, you'll have plenty of ways to use this delicious oil.
Anywho, we love a good soup! Bookmark this one for whenever you have time to meal prep, or when it's so cold and you'd like a cozy meal!
If you ever have questions, post in the comments below, we are here to help!
Makes 2-4 servings
2 cups chicken stock/broth
2 cups water
1 medium Portobello mushroom
6oz Oyster mushrooms
6oz Shiitake mushrooms
1 Tbsp. chopped white onion
1 tsp. chopped garlic
2 Tbsp. coconut cream
3 Tbsp. white truffle oil (read the ingredients carefully! Most brands will usually be canola oil and truffle flavoring)
1.5 Tbsp. salt
Pepper to taste (omit if on AIP and sensitive to pepper)
Toss all the ingredients in a pot EXCEPT for the truffle oil.
Boil on medium for about 15 minutes.
Turn off the heat and either blend the soup with an immersion mixer, or blend in a blender till smooth.
Return the blended soup to the stove and stir the truffle oil in on low.
Add pepper to taste, garnish with parsley for presentation!
Looking for another soup recipe? Check out our Paleo Clam Chowder recipe!
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