Oliver & Bonacini Mushroom Soup with Truffle Oil

This is Toronto restaurateur Michael Bonacini’s healthy and outrageously delicious Mushroom Soup that's a bestseller at his Oliver & Bonacini Restaurants across the city. This recipe was featured in Bonacini's cookbook '3 Chefs: The Kitchen Men', written together with Massimo Capra from Mistura and Jason Parsons of Peller Estates Winery Restaurant in Niagara. Using neither butter nor cream, this sensational soup is a heart-smart choice for those looking for a calorie-wise mushroom soup that positively bursting with flavour.

Canadian chefs Michael Bonacini, Massimo Capra and Jason Parsons

Oliver & Bonacini Mushroom Soup
Makes 4 cups

1 tbsp olive oil
1/2 cup chopped yellow onions 
2 cloves garlic, minced
Chopped leaves from 1 sprig thyme
6 cups diced assorted mushrooms, such as shiitake, oyster and king oyster
Kosher salt + freshly ground pepper
4 cups water
1 bay leaf

Garnishes:
Truffle oil, chopped chives and trimmed enoki mushrooms


In large saucepan, heat olive oil over medium. Add the onions, garlic and thyme, and cook while stirring, until the onions soften, about 6 minutes. Reduce the heat if the onions start to brown. Add the mushrooms in 4 batches, seasoning each layer with salt and pepper and stirring constantly, which allows each batch to cook down slowly. Add the water and bay leaf, raise the heat to high, and bring to a boil. Then reduce the heat to medium, and simmer 30 minutes, stirring occasionally.

Discard the bay leaf, and purée using hand-held immersion blender. For creamier soup, purée in blender. Return the soup to the pot over medium heat, and taste, adjusting the salt and pepper if needed. Serve immediately, or refrigerate overnight to let flavours develop. Garnish each serving with a drizzle of truffle oil, a sprinkling of chives and several chopped enokis.