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Cream of mushroom soup

Looking for a light and comforting recipe with mushromm? You’ll love it.

Melt 2 chopped shallots in a saucepan with a knob of butter. Add 300g of frozen chanterelles and cook over high heat (remember to reserve a few cooked chanterelles for decoration). Add 3 potatoes previously cut in cubes, pour 1.5 L hot broth and let cook on low heat for 20 minutes. Season with salt and pepper.

Blend the mixture to obtain a creamy chanterelle soup. Add a touch of fresh cream to taste and decorate with a few chanterelles and a sprig of parsley.