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Cream of cep soup with savory

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 4):

    120g cep heads
    400g cep stems
    1 shallot
    400ml whipping cream
    a few sprigs of savory
    400ml chicken stock
    40g butter
    1 teaspoon hazelnut oil
    Salt and pepper


Peel the mushrooms and trim the stem to get rid of any dirt. Chop the shallots and brown them in the butter with the savory. Chop the mushrooms in two, then add and brown them.

Half cover the mushrooms with the whipping cream and chicken stock then leave to simmer for 15 minutes. Mix together, season with salt and pepper, add the hazelnut oil and serve hot.
Advice: Avoid adding salt to mushrooms before or during cooking. Always do it when the mushrooms are cooked to stop them from going soggy. Serve hot.

Recipe by Mehdi Corthier runs La Brasserie du Louvre at the Hotel du Louvre in Paris.

User comments

another free recipe every day

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