Horeca 360
🥐 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

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