Ingredients

- 50g soft butter
- 3 shallots
- 1 branch of thyme
- 2 Cep (Boletto or Porcini) mushrooms - 100g each
- 200g of chanterelles
- 2 half liters of cream (half fat)
- 1 half liter of vegetable stock/broth
- 1 clove of garlic
- Nutmeg
- Salt and pepper

 

Preparation
Peel the shallots and chop them finely
Wipe off the cep (porcini mushrooms) using a moist paper towel. Remove the stalks from
the chanterelles and scrape off any dirt with a small knife. Avoid cleaning them if possible.

Cooking
After heating the vegetable stock, add 1/3 of the ceps (porcinis) and all the chanterelles.
Bring the mixture to a boil, cover and let simmer for 10 minutes.
Melt the butter into a cast iron casserole dish/frying pan.
Add the finely chopped shallots, and the garlic clove, allowing the mix to lightly brown
before adding the remainder of the ceps, chopped into little cubes.
Allow the mixture to simmer for 10 minutes, watering it down with half of the vegetable
and mushroom stock.
Allow it to brew and reduce by half, add the cream and cook the mixture for another ten
minutes.
Mix the whole thing vigorously with a wooden spoon and season with the salt, pepper and
nutmeg.

 

Presentation
Serve the cream of mushroom soup in a glass or a decorative cup, garnish with mushroom
froth.