
🥐 FrenchMediumLuxury Soup
Black Truffle & Mushroom Velouté
Velvety wild mushroom and black truffle velouté with Parmesan, cream and truffle oil.
Professional Yield: 50 Portions Portion: 150-200ml per portion
Professional Yield
Adjust portions - ingredients recalculate automatically
Ingredients · 50 portions
Wild mushrooms
5 kg
Fresh black truffle
300 g
Shallot
1 kg
Garlic
200 g
Vegetable stock
8 L
Cream
3 L
Butter
1 kg
Parmesan
500 g
Thyme
100 g
Truffle oil
300 ml
Micro herbs
150 g
Salt
0.000 g
Recommended Pairings
Crusty bread, grissini
