Cream of cep soup

By Hermil-Boudin Alain

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Rate this recipe 3.7/5 (19 Votes)

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Scallops on a bed of foie gras...

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Boil the water, add the mushrooms and reduce the heat. Filter through a fine metal sieve, keeping the hot juice.
Make a roux with the butter and flour, pour in at once and stir the hot juice. Simmer for 10 to 15 minutes, stirring from time to time.

Step 2

Add salt and pepper, the cream and serve.

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