600 grams Mixed mushrooms (chanterelles, girolles, tropmettes de mort or oyster)cleaned and sliced.
2 cloves of garlic crushed
1 red onion, peeled and chopped
2 tablespoons of olive oil
1 litre of chicken stock
1 stock cube either veggie or chicken
Sea salt and pepper to taste
Half a cup of chopped parsley
2 tablespoons cream fresh
1/2 juice of a lemon and zest
In a frying pan , heat the olive oil add the3/4 of the mushrooms and stir for 5 min add the onion and crushed garlic, and a small pinch of Salt an pepper.Once the mushrooms have cooked add them to a blender and liquidize the mixture until smooth.
Add the chicken stock . Bring to the boil slowly and them let simmer for 20 min .
With the remaining mushrooms fry them lightly and put aside.
Toast a few thinly slices of bread or bake a few slices in the oven with a little olive oil .
With the juice of half a lemon mix together with the zest , then spoon a little of this into the bottom of the soup bowl before adding the soup itself.
Place the thin slice of toasted bread at the bottom of the bowl pour the soup over.
Then sprinkle the fried mushrooms on top of the soup with a spoonful of cream fresh and the chopped parsley.