Method
- 01 /
Dilute 1 teaspoon of corn-starch in a drop of cold water and add it to the hot mushroom stock.
Cook for a couple of minutes, stirring with a whisk, then stir in the cream.
Cook for 1 minute and turn off the heat.
Put the cream soup into serving dishes and add the sautéed mushrooms.
Finish with ground pepper, chopped parsley and decorate with a sprig of thyme.
Ingredients
400 g sautéed mushrooms- even of different varieties
500 ml mushroom stock
1 teaspoon corn-starch
60 g fresh cooking cream
10 g parsley
1 sprig thyme
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