Number of persons: 4
1 tray of mushroom from Paris
4 medium potatoes
4 cloves of garlic
1 gold kub
Liquid cream (about 20 cl)
In a casserole, brown in a little butter: the mushrooms , the potatoes , the chopped onion and the minced garlic.
Allow to return a few minutes to “sweat” mushrooms stirring well.
Once the whole income, put a little more water than the level of vegetables and let simmer over low heat mixing from time to time.
Add salt, pepper, nutmeg and parsley as well as the crumbled broth.
Once the soup is cooked, add the cream mix and mix the soup.
A good autumn soup that you can accompany with croutons of toast.