Ingredients (4 people):
- 500g of mushrooms
- 10g of porcini mushrooms
- 2 shallots
- 50g of cream
- 20g of butter
- 25g of rice cream
- 1l chicken broth
- 25cl of dry white wine
- 1 tablespoon of olive oil
- Salt and freshly ground pepper
Preparation of the recipe:
In a saucepan, pour the white wine, broth and dried ceps.
Bring to a boil and let reduce by 1/3.
Clean the mushrooms and detail them. Slice the shallots, melt them in a pan with the oil and then add the mushrooms. Season with salt and pepper and cook until evaporated.
Pour the broth by filtering through a fine strainer.
Stir and simmer for 30 minutes.
When the soup is cooked, mix it.
Work with a fork butter and cream of rice and add it to the soup.
Place a few spoonful of fresh cream, chopped chervil and croutons.
Now it is ready to serve.
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