Mushroom & Truffle Soup

Serves 4-6
Time 25 minutes


1 brown onion, diced 

1 garlic, diced

1 tbsp cultured oat butter

2 tbsp fresh rosemary, chopped 

500g mixed mushrooms; Swiss brown, button, portobello, enoki  

½ cup dry white wine

2 cups vegetable stock

Salt & pepper

1 tsp black truffle, grated

1 cup oat milk


To serve

Sour cream 

¼ tsp truffle oil

Crusty Bread


In a large non-stick saucepan sauté onions, rosemary and garlic in oat butter.

Add mushrooms and cook for 5-6 minutes until softened. Add white wine and stir until evaporated. Add stock, rosemary, salt and pepper. Simmer for 10-15 minutes.

Add black truffle and blend soup until smooth.

Return to the saucepan and add oat milk, warm for 2-3 minutes. 

Mix truffle oil into the oat butter, spread on bread and toast in a hot pan until golden brown on both sides.

Serve with a dollop of sour cream and drizzle of extra truffle oil.