If someone asked me what the best meal of my life was, I would without any hesitation say Truffle Ravioli from a restaurant in Long, Branch, NJ. If I was to eat it now however, I’d have to probably take 2 personal days. So I attempted to recreate something as delicious without the GI upset. I give you….
Dairy-Free Truffle Cream of Mushroom Soup
1/2 medium yellow onion, diced
1 small zucchini, cubed
10 oz package sliced mushrooms
2.5-3 T truffle oil (will be used in two parts)
20 oz broth (I used chicken)
4 oz canned coconut milk
1/2 tsp salt (I used truffle salt for a truffle explosion
1/4 tsp black pepper
1/4 tsp garlic powder
In a large pot, heat 1.5-2 T truffle oil (depending on how strong you want the truffle flavor to be) over medium heat.
Add in diced onions and cook for 2 minutes.
Add in zucchini and stir to incorporate the oil and onion mixture. Cook for another 2 minutes
Using only 2/3 of the 10 oz package of mushrooms, add to pot, stir and cook for another 2 minutes.
Pour in chicken broth and let simmer for 5 minutes.
Add coconut milk, salt, pepper and garlic powder and continue to cook for another 5-10 minutes until all vegetables are fork tender.
While the soup is simmering, heat another 1-1.5 T truffle oil in a frying pan and sauté remaining mushrooms.
Remove pot from heat. Use an immersion blender (or regular blender) to puree.
If you used an immersion blender, stir in sautéed mushrooms and serve hot. If you used a regular blender, pour soup back into the pot, stir in sautéed mushrooms and serve hot.