March 18, 2014

RECIPE: Mushroom Soup

Quick & Easy Mushroom Soup

Credit: KDArtStudio ©2017


  • 2 lbs low sodium beef broth
  • 8 oz sliced mushrooms
  • 8 oz sliced portabello mushrooms
  • 1/3 cup lemon juice
  • 1 cup red cooking wine
  • 5 drops white truffle oil
  • 1 cup cream 
  • 2 tbsp parsley
  • 2 tbsp marjoram


  1. Saute mushrooms until cooked 
  2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
  3. Cover and cook on med-high until soup comes to a rolling boil
  4. Add cream and truffle oil
  5. Mix through and serve hot

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