Mushroom soup with truffle oil and parmezanom chips
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I love mushroom soup, cook it very often, but I always want to add different notes, because even a favorite dish can get bored :))) I Propose You a little "cheer" everyone's favorite mushroom soup.
Ingredients for Mushroom soup with truffle oil and parmezanom chips
- Mushrooms - 400 g
- Milk - 200 ml
- Cream - 100 ml
- Bow white - 1 piece
- Garlic - 2 the tooth.
- Sauce - 10 ml
- Butter - 40 g
- Truffle - 1 tsp.
- Thyme - 5 g
- Parmesan - 50 g
Step by step instruction of cooking Mushroom soup with truffle oil and parmezanom chips
In a pan heat the butter and add the Wok sauce from Kikkoman.
Onion and garlic finely chop, fry until soft. Add mushroom mixture and saute for 5-7 minutes under the lid.
For chips of Parmesan cheese need to RUB on a medium grater, sprinkle with your favorite spices and send in a preheated 200 degree oven for 3 minutes.
To prepare truffle oil butter to grate, add a spoonful of truffle paste and mix well. Refrigerate until ready for soup.
To the mushrooms add the milk and cream.
Blend the soup with an immersion blender. Bring to boil 1 once again, and pour into bowls.
Add soup, Parmesan crisps and a few pieces of truffle oil. Decorate with a sprig of thyme. Thanks to this simple manipulation of the usual soup will gain new colors.