Mushroom Soup with Truffle Cream Foam
A classic dish made even more rich and delectable!

Ingredients
Mushroom Soup Preparation
-
Unsalted Butter 20.0 g
-
Shiitake Mushrooms, chopped 100.0 g
-
White Onions, minced 50.0 g
-
Fresh cream 200.0 ml
-
Fresh Thyme (or Italian flat parsley), chopped 2.0 g
-
Truffle oil 15.0 ml
Truffle Cream Preparation
-
Skim milk 500.0 ml
-
Truffle Paste 50.0 g
-
Iodized salt (a pinch) 1.0 g
-
Parmesan cheese, finely-grated 3.0 g
Preparation
-
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
-
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
-
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