Ingredients for 6 People:
Soups are the most traditional appetizer for a meal in France and the variety of French soups is astonishing. Try this Cream of Ceps that you may also do with dried mushrooms, using half of the quantity.
- 1 kg (4 cups) fresh ceps, cleaned
- 1 big onion
- 1 garlic clove
- 500 ml ( 2cups) whipping cream
- 200 ml ( 3/4 cup) water
- Some parsley (optional)
Cut the mushrooms into large pieces. Place them in a hot pan with the Chopped onion and your garlic clove.
When it Is colorful, add the Water then the cream and cook over low to medium heat for 20 minutes.
Mix and strain through a sieve to remove filaments. Add the chopped parsley and serve with croutons, if you like.
You can replace the ceps with the same weight of an assortment of wild mushrooms. It’s very good too and a less expensive option.