Wild Mushroom and White Truffle Soup with Crispy Soppressata

Warm up on a chilly winter day with this comforting Wild Mushroom and White Truffle Soup with Crispy Soppressata. The earthy richness of wild mushrooms, blended to creamy perfection and enhanced with a touch of white truffle salt, makes it the ultimate cozy dish. Topped with Principe Soppressata crisps, toasted pine nuts, and fresh parsley, this hearty soup is perfect for enjoying by the fire or after a day in the snow. Pair it with crusty bread for a simple and satisfying winter meal.

Prep Time

15 min

Cook Time

52 min

Serves

6 Ingredients

4 ounces sliced Principe Soppressata

2 tablespoons extra-virgin olive oil
2 1/2 pounds mixed wild mushrooms
1 large yellow onion, finely chopped
4 cups low-sodium vegetable broth
White truffle salt, to taste, plus more for garnish
Freshly ground black pepper, to taste
1/4 cup toasted pine nuts, for garnish
Chopped fresh parsley, for garnish, optional

Made With

Principe Soppressata

Learn More

Wild Mushroom and White Truffle Soup with Crispy Soppressata

Prep Time

15 min

Cook Time

52 min

Serves

6 Made With

Principe Soppressata

Learn More

Ingredients

4 ounces sliced Principe Soppressata

2 tablespoons extra-virgin olive oil
2 1/2 pounds mixed wild mushrooms
1 large yellow onion, finely chopped
4 cups low-sodium vegetable broth
White truffle salt, to taste, plus more for garnish
Freshly ground black pepper, to taste
1/4 cup toasted pine nuts, for garnish
Chopped fresh parsley, for garnish, optional

How To Make

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange Soppressata slices on prepared baking sheet, leaving space between each slice. Bake until edges are crisp and stiff, about 10 to 15 minutes. Transfer Soppressata to a paper-towel-lined plate and let drain. Set aside.
Heat oil in large heavy-bottom Dutch-oven or pot over medium heat. Add mushrooms and cook, stirring occasionally, until golden-brown, tender and pan is dry, about 10 to 12 minutes. Transfer roughly 1 cup of mushrooms to a plate. Set aside for garnish.
Add onions to mushrooms, and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add broth and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until flavors develop about 15 to 20 minutes.
Using an immersion blender or blender, puree soup until smooth, working in batches if necessary. Season with additional salt and pepper, to taste.
Divide soup among serving bowls. Top with additional salt, Soppressata crisps, reserved mushrooms, pine nuts and parsley.

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