Serves 6
Ingredients
- 75 g dried porcini mushrooms, soaked in 75 cl water
- 225 g fresh button mushrooms
- 75 cl whole milk
- 75 cl single cream
- 50 g chopped shallots
- 1 chicken stock
Recipe:
Reduce the shallots with a little butter, then add the filtered boletus soaking water.
Bring to the boil with the chicken stock for a few minutes.
Add the whole milk, finely chopped button mushrooms and porcini mushrooms.
Cook over a very low heat for about ½ hour.
At the end, add the cream, salt and pepper. Bring to the boil for a few minutes.
Serve piping hot, with a sprinkling of fresh parsley.
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