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Forest soup with mushroom

-
4
+

person(s)

Ingredients

Ingredients - Main dish :

Others ingredients

  • 2 boletus
  • 4 porcini mushrooms
  • 4 à 6 chanterelles
  • 1 parsnip
  • 1 rutabaga/swede
  • 1 celeriac
  • 1 clove of garlic
  • 1 thyme branch
  • 1 table spoon of melted butter

Ingredients - Sauce

Others ingredients

  • 2 boletus
  • 1 chanterelle
  • 3 porcini mushrooms
  • 2 shallots
  • 3 laurel leaves
  • 25 cl white wine
  • 0.5 L of fresh cream
  • 0.5 L milk
  • 2 table spoons of Huile de Tous les Jours olive oil
  • 1 table spoon of melted butter
  • Summer truffle salt

Preparation

  1. 1

    Thinly mince the garlic clove and remove the thyme leaves from the branch.

  2. 2

    Wash all the mushrooms and cut the boletus and porcini mushrooms in 4 pieces, and the chanterelles in 2.

  3. 3

    Peel and cut the celeriac, the rutabaga and the parsnip into 4 pieces.

  4. 4

    Fry the minced garlic in a pot on a medium fire for 1 minute, then add the mushrooms, vegetables and thyme, as well as 1 table spoon of Huile de Tous les Jours olive oil and 1 table spoon of melted butter.

  5. 5

    Let it all fry for about 2 minutes.

Preparing Sauce

  1. 1

    Wash and cut the mushrooms in big pieces.

  2. 2

    Thinly mince the shallots and fry them a little in a pan with 2 table spoons of Huile de Tous les Jours olive oil and 1 table spoon of melted butter, before adding all the mushrooms.

  3. 3

    Let it all fry on a medium fire for 5 minutes.

  4. 4

    Add the white wine and the laurel leaves and let it simmer for 3 minutes.

  5. 5

    Add the milk and fresh cream and let it simmer for 20 minutes.

  6. 6

    Remove the water from the mixture and mix it using a blender to obtain a mousse.

Preparing for serving

  1. 1

    Arrange the main dish in 4 soup plates.

  2. 2

    Heat the sauce and spread it on each plate.

  3. 3

    Pour 1 table spoon of white balsamic vinegar with white truffle on every portion.

  4. 4

    Before serving, pour 1 tea spoon of white truffle olive oil and season with 1 pinch of summer truffle salt.