This simple soup recipe is made from a combination of dry and fresh mushrooms, enhanced by the savory flavors from bouillon cubes and truffle oil.
- 4 tbsp butter, divided
- 2 pcs dry mushrooms, soaked in 3/4 cup water & sliced
- 200g fresh mushrooms, sliced
- 3 tbsp white onion, chopped
- 3 cups (700ml) water
- 1 Knorr Beef Cube
- 1 Knorr Chicken Cube
- ¼ cup cream
- 1 tbsp flour
- 1 tsp truffle paste
- ½ tsp truffle oil
- salt, to taste
- chopped parsley, for serving
- fresh black pepper, for serving
Melt 3 tablespoons butter in a pot. Sauté together fresh and dry mushrooms for 2-3 minutes or until light brown in color. Set aside 1-2 tablespoons of sautéed mushrooms for garnish. Add onions and continue cooking for 2 minutes more.
Add the water, then add the Knorr Beef and Chicken cubes. Boil for 3-5 minutes. Add the cream and continue boiling for another minute, then transfer to a blender and purée until smooth.
In the same pot, melt 1 tablespoon butter and add the flour. Cook for 1 minute or until it sizzles.
Slowly add in puréed soup while continuously whisking. Wait for it to boil, then add in the truffle paste and oil. Season with salt and pepper to taste.
Boil for another 20 seconds, then turn off the fire and transfer to bowls. Garnish with the remaining sautéed mushroom and some chopped parsley. Serve warm.