Mushroom Soup by Bernard Loiseau

Trim and slice the Pini mushrooms.

Sauté the sliced mushrooms in butter until golden brown on each side.

Add poultry stock to the pan to deglaze after browning the mushrooms.

Season the mixture with salt and fresh pepper.

Let the mixture cook for 10 minutes.

Add garlic puree to the mixture.

Strain the mixture to remove impurities, retaining the velvety soup.

Whisk the strained soup until smooth.

Add milk to achieve the perfect consistency.

Fry additional Pini mushrooms until crunchy and add them to the soup just before serving.

Dietary

Allergens