• 2 dried ceps
• 100 g bread, sliced
• 100 ml vegetable oil
• 80 g salted butter
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 2 small potatoes, peeled and thinly sliced
• 400 g button mushroom, thinly sliced
• 1 litre chicken stock
• 100 ml cream
• olive oil to season
Place ceps in hot water for 20 minutes to rehydrate
Cut bread into cubes for croutons and fry in hot oil,2-3 minutes.
Drain on paper towels.
In a clean pan, melt butter and cook onion and garlic till tender.( add the garlic slightly after the onion gets going).
Add in potatoes, drained ceps and button mushrooms and stir gently, about 8 minutes.
Add chicken stock and turn heat higher, cook for 30 minutes stirring at the beggining and halfway thru.
Now, turn the heat off and blend the soup, add cream and seasoning and stir.
Serve, drizzle with EVOO and add croutons.
Bon Apetite L-M!