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Soup Base

Mushroom Soup

Truffle Cheese Toast

  • Baguette, cut into 1cm thick 10 pc
  • Mozzarella Cheese 50 g
  • Egg Yolk 25 g
  • Truffle Oil 5 g
  • Black Pepper, Crushed 2 g

Mushroom Cappuccino Foam

  • Cream 50 g
  • Milk 100 g
  • Salt 4 g

Before serving

  • Parsley, chopped 5 g
  1. Soup Base

    • Mix water and Knorr mushroom soup base and bring to boil.
    • Set aside for later use.
  2. Mushroom Soup

    • Heat up a soup pot, sauté onions and mushrooms until fragrant and golden brown.
    • Add in water and bay leaf and bring to boil.
    • Add in soup base, reduce for 15 minutes and blend until smooth.
    • Add the seasoning and fold in the cream.
  3. Truffle Cheese Toast

    • Preheat oven to 180°C.
    • In a mixing bowl, mix all the ingredients to form a paste.
    • Spread paste onto the sliced baguettes and bake for 6 minutes till golden brown.
  4. Mushroom Cappuccino Foam

    • In a pot, heat up milk and cream
    • Season with salt and blend the mixture till foamy.
  5. Before serving

    • Pour soup to serving bowl.
    • Garnish with chopped parsley and truffle cheese toast.
    • Ready to serve.
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