Cream of Asparagus, Portobello and Black Truffle
 
Prep time
Cook time
Total time
 
This cream of asparagus and portobello mushroom is flavoured with white miso and topped with a drizzle of delicate black truffle oil for a truly enhanced mushroom flavour.
Author:
Serves: 6-8 portions
Ingredients
  • 1 medium yellow onion, diced
  • 1 tablespoon grapeseed oil
  • 2 large portobello mushrooms, roughly chopped
  • 15-20 asparagus, cleaned and cut into 3-4 pieces
  • 2 cups broccoli, roughly chopped
  • 3 to 4 cups water
  • 1 tablespoon white miso
  • 1 teaspoon garlic powder
  • ½ teaspoon celery seeds
  • 1 teaspoon herbes de provence
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoon black truffle oil
  • 2 tablespoons yogurt (optional)
Instructions
  1. In a large pot over medium heat, cook onion in grapeseed oil until soft.
  2. Add portobello mushrooms, asparagus, broccoli, water, miso, garlic powder, celery seeds, herbes de provence, salt and pepper. Start by adding 3 cups of water, the water should just cover the vegetables. Add more water as needed.
  3. Bring soup to a boil. Reduce heat and simmer for 15-20 minutes.
  4. Transfer soup into a blender and blend until smooth.
  5. Serve soup into bowls and garnish with a drizzle of black truffle oil and a dollop of plain yogurt (optional).
Recipe by Homemade Hearts at http://homemadehearts.ca/2015/01/06/cream-of-asparagus-portobello-and-black-truffle/