Wild Mushroom Cream Soup With Hazelnut Crust
|Cep mushrooms||200 Gram|
|Button mushrooms||200 Gram|
|Shitake mushrooms||100 Gram|
|White leeks||30 Gram|
|Water/Light chicken stock||1 Liter|
|Hazelnut oil||2 Tablespoon|
|Hazelnut puff pastry||6|
Slice all the vegetables.
Saute the carrots, onions and white leeks in butter (without colouring).
Add the mushrooms and cook over high heat for a few minutes.
Add chicken stock or water and cover with a lid.
Simmer for 10 minutes.
Smoothen it by blending in a food processor.
Reheat and check the seasoning.
Mix in cream and butter.
Just before serving, add a few drops of hazelnut oil to enhance the flavour