John Myers
Contents
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Ingredients
- 250 g Fresh chanterelles
- 400 ml Veal stock
- 2 Shallots
- 1 clove Freshly cooked garlic
- 200 ml Cream
- 2 tbsp Clarified butter
- Salt and pepper
- Lemon
- 2 sprigs Thyme
- 1 splash Worcestershire sauce
Instructions
- Clean the mushrooms, cut the shallots and the garlic into small cubes. Cut the mushrooms (except for a few) in 1 tablespoon clarified butter then sweat the onion, the garlic and 1 tablespoon thyme. Fill up with stock and cream and cook for about 10 minutes.
- Briefly fry the remaining mushrooms in hot clarified butter. Puree the soup and sift it, season with salt, pepper, a little lemon juice and Worcester sauce. Finally add the fried mushrooms to the soup.
Nutrition
Serving: 100gCalories: 122kcalCarbohydrates: 0.9gProtein: 1.4gFat: 12.7g
