Heat butter in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add mushrooms. Increase heat to HIGH; cook, stirring, about 10 min.
Add broth; bring to boil, about 5 min. Reduce heat to MED-HIGH; simmer, about 7 min, until mushrooms are tender.
Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth, about 4 min.
Return puree to pot. Bring to boil on MED-HIGH, stirring occasionally, about 5 min, until foam rises to surface. Skim off and discard foam. Stir in bouillon base and truffle spread until dissolved; season with salt and pepper. Garnish with chives.
0 servings
1 cup
- Amount per serving
- Calories110
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 410mg18%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Total Sugars 0g
- Protein 6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat butter in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add mushrooms. Increase heat to HIGH; cook, stirring, about 10 min.
Add broth; bring to boil, about 5 min. Reduce heat to MED-HIGH; simmer, about 7 min, until mushrooms are tender.
Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth, about 4 min.
Return puree to pot. Bring to boil on MED-HIGH, stirring occasionally, about 5 min, until foam rises to surface. Skim off and discard foam. Stir in bouillon base and truffle spread until dissolved; season with salt and pepper. Garnish with chives.
