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Truffle Mushroom Medley Soup

Prep Time:

15 minutes

Cook Time:

30 minutes






Indulge in the earthy richness of our Truffle Wild Mushroom Soup, a luxurious blend of shiitake and portobello mushrooms, simmered to perfection with aromatic thyme, creamy stock, and a touch of lemon.

This sumptuous soup is paired with homemade Herb, Garlic, and Parmesan Croutons, adding a delightful crunch and an extra layer of flavor. Each spoonful is a celebration of textures and tastes, finished with a drizzle of truffle oil and a dollop of sour cream for an unforgettable dining experience.

Perfect for a cozy night in or as a gourmet starter for your dinner parties, this recipe serves six and promises to enchant your palate with its symphony of flavors.


Shiitake's eastern essence and Portobello's western whispers unite in a bowl, swirling in a gourmet waltz of woodland wisdom to craft the finest homemade mushroom melody yet.

Bongo's Cooking, Let's Go!


Wipe the mushrooms (or wash and dry them if you prefer), then cut into thin slices.

  1. Heat the olive oil and butter in a large heavy-based pan, add the onion, garlic and herbs and cook on medium heat until the onion is golden and slightly caramelized.

  2. Add the mushrooms and cook for 12-15 minutes on a medium-high heat until all the liquid from the mushrooms has almost dried up. Add half the stock and all the cream  Bring to a simmer and cook for about 10 minutes.

  3. Remove the herb stalks . Ladle the soup into a blender or food processor and allow to cool a little. minutes. Add a little more stock and blend until smooth. Add more stock as necessary to thin out the soup.

  4. Pour the soup back into the pan and add lemon juice. Season with salt and freshly ground black pepper to taste.

  5. To serve, reheat the soup


  1. In a small saucepan combine the garlic and fresh herbs and 1/2 teaspoon of the salt, the pepper, and the oil and melted butter and simmer the mixture for 2 minutes.

  2. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in the middle of a preheated 350°F oven for 8 minutes.

  3. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden.

  4. Sprinkle the croutons with the additional salt and let them cool. 



  • 750 g mixed mushrooms, portable and shiitake.

  • 1 tablespoon olive oil

  • 3 tablespoons unsalted butter

  • 1 tablespoon garlic puree

  • 1 medium onion chopped

  • small handful fresh thyme

  • 700ml chicken or vegetarian stock

  • 200 ml heavy whipping cream

  • 2 teaspoons lemon juice salt and pepper to taste


  • 1 tablespoon garlic puree

  • 1 mix chopped herbs, rosemary, thyme and basil

  • 1/2 teaspoon salt plus additional to taste

  • 1/2 teaspoon pepper

  • 1/4 cup olive oil

  • 1/4 cup melted butter

  • 1 loaf of Italian bread, cut into 3/4-inch cubes

  • 1/4 cup finely grated fresh Parmesan

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