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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
  1. 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
  2. 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
  3. 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