|INGREDIENTS||Truffle Mushroom Soup (3 servings)
3 tbsp butter
|METHOD||Melt the butter in a pot. Sauté together both the fresh and dry mushrooms for 2-3 minutes, or they reach a light brown color. Set aside 1-2 tbsp of sautéed mushrooms for garnish.
Add in the onions and continue cooking for 2 more minutes.
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.
Transfer everything to a blender and purée until smooth.
In the same pot, melt butter again and add in the flour. Cook for 1 minute or until it sizzles.
Slowly add in puréed soup while continuously whisking.
Wait for it to boil, and then add in the truffle paste and oil. Season with salt and pepper to taste.
Boil for another 20 seconds, and then turn off the fire and transfer to bowls.
Garnish with the sautéed mushroom you set aside mixed with some chopped parsley.