Mushroom Soup with Truffle Cream Foam
A classic dish made even more rich and delectable!
Ingredients
Mushroom Soup Preparation
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Unsalted Butter 20 g
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Shiitake Mushrooms, chopped 100 g
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White Onions, minced 50 g
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Fresh cream 200 ml
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Fresh Thyme (or Italian flat parsley), chopped 2 g
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Truffle oil 15 ml
Truffle Cream Preparation
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Skim milk 500 ml
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Truffle Paste 50 g
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Iodized salt (a pinch) 1 g
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Parmesan cheese, finely-grated 3 g
Preparation
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Mushroom Soup Preparation
- Heat the butter in a pan
- Sweat the onions and mushrooms
- Pour the diluted Knorr Cream of Mushroom Soup in and bring to a boil while continuously stirring
- Add the cream and fresh herbs
- Add the truffle oil
- Taste and adjust seasoning
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Truffle Cream Preparation
- Scald the milk over low to medium heat, careful that it does not come to a boil
- Add the truffle paste, using a whisk to incorporate
- Whip the mixture in a high-powered immersion blender to make a foam
- Add the salt and Parmesan cheese
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Assembly
- Pour a serving portion of the soup onto a soup bowl
- Scoop some foam onto the top of the soup
- Sprinkle with Parmesan cheese
- Serve immediately
