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Mushroom soup

A tasty bite to kick off the autumn season.

Ingredients

3poultry or vegetable stock
2jus of cèpes
1Cream
100gfresh chestnut mushrooms
1Milk powder
1Finely chopped shallot
Garlic

Preparation

  1. Sauté the shallot with garlic in oil. Add sliced mushrooms and cook along.
  2. Add stock, cèpes jus, and cream and let reduce slightly.
  3. Purée, strain, and season to taste.
  4. Add milk powder, heat, and froth with an immersion blender before serving.