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4.8 from 5 votes

Homemade Mushroom Soup with Easy Truffled Sourdough Croutons

Homemade mushroom soup made with buttery fresh and dried mushrooms, caramelized onions, smoky bacon, a touch of cream and loads of flavor!  Made even better by easy pan fried sourdough croutons with garlic butter and truffle oil!
Course Soup
Cuisine Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 309kcal
Author Julie & Debbie

Ingredients

FOR THE SOUP

  • 12 crimini mushrooms sliced
  • 2 cups dried porcini, lobster, chanterelles soaked in water (don't throw out the water when done)
  • 5 slices bacon chopped
  • 2 tbsp butter
  • 1 cup shallots chopped
  • 4 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups white wine
  • 2 cups mushroom water
  • 4 cups chicken broth
  • 6 sprigs thyme
  • 1 cup heavy cream
  • 1/2 cup chives chopped
  • salt and pepper to taste

FOR THE CROUTONS

  • 4 slices sourdough bread 1/2 inch thick, cut into cubes
  • 1/4 cup butter
  • 2 tbsp olive oil
  • 1 clove garlic minced or grated
  • 1 tbsp truffle oil
  • 1/2 tsp truffle salt or regular salt

Instructions

  • Add the dried mushrooms to a bowl and cover with warm water. Set aside to re-hydrate.
  • Heat a skillet on medium heat. Chop up your bacon and add it to the pan. Cook until the fat is rendered and the bacon starts to crisp up. Remove some of the fat if you have a lot. Leave about 2 tbsp in the skillet.
  • While the bacon is cooking, also make your croutons.   Heat a pan on medium-low heat. Add the butter, olive oil and garlic then sauté till the butter is melted. Add truffle oil and salt and mix together. Add the bread cubes and stir till they soak up all the butter. Cook till nicely browned. Cool completely and they will become crunchy.
  • Add the butter, shallots, garlic, thyme, sliced crimini mushrooms, and re-hydrated dried mushrooms to the skillet. Add the salt and pepper. Cook for a few mins or until the mushrooms start to brown.
  • Add the wine and stir, scraping up any bits of anything that's stuck to the bottom of the pan. Then add the broth and mushroom water.
  • Cook for a few mins and then add the cream. Stir well and check the seasoning. Add some salt and pepper if you need some. Throw in the chopped chives and serve with the crunchy croutons. 

Nutrition

Serving: 1.5cups | Calories: 309kcal | Carbohydrates: 19g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 352mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 2.5mg | Calcium: 38mg | Iron: 1.4mg