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truffled cream of mushroom and cauliflower soup

Truffled Cream of Mushroom and Cauliflower soup

Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 -2
Author Fiona Maclean


  • 100 ml Cauliflower Cream
  • 100 ml Semi Skimmed Milk
  • 50 ml Stock or water
  • 150 g Chestnut mushrooms Chopped or sliced finely
  • 10 g Butter
  • 1 splash Truffle oil
  • 1 splash Double Cream


  1. Melt the butter in a heavy bottomed saucepan and gently fry the mushrooms over a low heat for 10 minutes
  2. Add the stock, milk and cauliflower cream and warm through
  3. Taste and adjust seasoning
  4. Serve with a splash of truffle oil and double cream.