Description
A silky, creamy mushroom soup infused with white miso and truffle, finished with golden puff pastry “lids” for cozy pot-pie style comfort in a bowl.
Ingredients
Scale
Vegetables:
- 3 cups mixed mushrooms, sliced, such as cremini, shiitake, and oyster
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 3 garlic cloves, minced
- 2 tbsp butter or olive oil
Soup Base:
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- ½ tsp black pepper
- ½ tsp dried thyme or 1 tsp fresh thyme
- Salt to taste
- Truffle Component
- ½–1 tsp truffle oil, used lightly, or 1 tbsp truffle paste
Optional Ingredients:
- 1 cup frozen peas, added at the end
- ½ cup cooked shredded chicken, if making a protein version
- Puff Pastry “Lids”
- 1 sheet puff pastry, thawed
- Cut into squares and baked at 400°F or 200°C for 10 to 12 minutes until golden and puffy
Garnish:
- Fresh parsley, chopped
- Extra truffle oil, tiny drizzle
Instructions
- Heat butter or olive oil in a large pot over medium heat.
- Add the diced onion, carrots, celery, and minced garlic. Cook for 4 to 5 minutes until the vegetables are lightly softened.
- Add the sliced mushrooms and cook another 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the diced potato, thyme, black pepper, soy sauce, and broth.
- Bring the soup to a gentle simmer and cook for 12 to 15 minutes, or until the potatoes are tender.
- In a separate bowl, whisk the white miso paste into the heavy cream or half-and-half until smooth.
- Pour the miso-cream mixture into the soup and stir thoroughly to combine. Simmer gently for 5 to 7 minutes. Do not boil hard after adding miso and cream.
- Stir in the frozen peas, if using, and cook 2 to 3 minutes more.
- Remove the pot from the heat and add the truffle oil or truffle paste. Start with a small amount and adjust to taste.
- For the puff pastry lids, cut the thawed puff pastry sheet into squares and bake at 400°F or 200°C for 10 to 12 minutes, until golden and puffy.
- Ladle the truffle miso mushroom pot pie soup into bowls. Tilt a puff pastry square onto the rim or float it on top.
- Finish with chopped fresh parsley and a tiny drizzle of truffle oil before serving.
Notes
- Start with the lower amount of truffle oil and add more slowly. Too much can overpower the soup.
- For a vegetarian version, use vegetable broth and skip the chicken.
- To add protein, stir in cooked shredded chicken or tofu cubes near the end of cooking and heat through gently.
- If the soup becomes too thick, thin it with a splash of broth or cream until it reaches your preferred consistency.
- Bake puff pastry just before serving for the crispiest “lid.” Store leftovers without pastry on top to keep it from getting soggy.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 480Kcal
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
Keywords: Mushroom Pot Pie Soup