A creamy mushroom soup served with sauteed trompette and pied de mouton mushrooms.
Soak the dried mushrooms in 300 ml of water for 30 minutes and then bring this stock to the boil.
Slice the shallot finely. Sweat in a saucepan on a medium heat with the butter and a pinch of salt, until soft.
Peel and finely slice the mushrooms and cook in the saucepan until golden brown.
Finely chop the garlic and add to the pan with the thyme sprigs.
Add the wine to the pan and reduce to a syrup. Then add the mushroom stock and reduce this by half.
Finally add the double cream and bring to the boil. Add salt and pepper and then blitz in a food processor until smooth.
Check the seasoning and keep warm.
Wash the wild mushrooms in cold water and cut or tear them into similar sized pieces. Dry the mushrooms on kitchen paper.
Finely dice the garlic. Pick the leaves from the parsley and finely chop.
Heat a frying pan until hot and add the olive oil. Cook the girolle mushrooms for about 3 minutes until nicely coloured and season with salt and pepper. Add the trompette mushrooms and cook for a further minute. Add the garlic and the chopped parsley, remove from the heat and then add the butter to the pan.
To serve: Reheat the soup until hot. Ladle the soup into bowls and top with the cooked wild mushrooms.
«Vary the mushrooms in this recipe by using the best available wild mushrooms for the time of year. Ce»