Truffle Foam Soup

5 from 4 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 104 kcal


  • 80 g Shallots
  • 1 Pc. Clove of garlic
  • 60 g Truffle
  • 250 g Mushrooms brown
  • 30 g Butter
  • 100 ml White wine dry
  • 2 tbsp Flour
  • 1 l Poultry stock
  • 100 g Cream
  • 4 tbsp Creme fraiche Cheese
  • 2 tsp Parsley


  • Fry the shallots and garlic, then add the butter and mushrooms and simmer for 10 minutes. Now add white wine and flour and then simmer for another 5 minutes.
  • Now add the mushrooms and the stock and simmer for another 15 minutes. Then puree finely, add the cream and creme fraiche and puree again until there is foam.
  • Serve on a preheated plate and afterwards spoon the foam onto the soup when serving. Use the parsley as a decoration.


Serving: 100gCalories: 104kcalCarbohydrates: 3gProtein: 4.5gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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