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Soup Preparation

  • Water 2 l
  • Truffle Tapenade 50 g

Garnish Preparation

  • Wild Mushrooms 500 g
  • Buttery Margarine
  1. Soup Preparation

    1. Dilute Knorr Cream Soup Base with water.
    2. Boil the soup gently for 5 minutes.
    3. Add the truffle tapenade.
  2. Garnish Preparation

    1. Clean the mushrooms well and chop coarsely.
    2. Sauté the mushrooms with margarine and season with Knorr Chicken Powder and pepper
  3. Presentation

    Divide the mushrooms over the plates and ladle the soup over them.