chicken cappuchino cold soup

Ingredients:
Chopped chicken: 2 Lbs
Onions: 10 table spoon / 5 Oz.
Garlic: 2 Cloves Chopped.
Butter: 4 Oz.
Chicken stock: 4 Pints.
Cream: 2 Pints.
Truffle oil: few drops.
Chopped Parsley: 2 Tsp
Salt: To Taste
White pepper powder: To taste

Procedure:
· Sauté onions & a little garlic in butter, add assorted mushrooms. Sauté well.
· Add chicken stock and simmer. Season with salt and pepper.
· When mushrooms are cooked blend in a jar blender and sieve through a chinois.
· Return the puree to the pan and add cream & few drops of truffle oil.
· Adjust the seasoning and consistency. Reserve.

Presentation
· Pour in mushroom soup in miniature sauce pan, ensuring to froth it at the last moment, garnish with chopped parsley.

China Used:
· E40m-1 Miniature Saucepan White (Revol), 8015 Evita Standard Saucer Romance#7776 by Fortessa.