Cappuccino de crème de champignons



250 g (0,55 lbs) button mushrooms + 5 dried boletus shavings + 1 shallot + salt 1 egg + 1 egg yolk + 250 g (0,55 lbs) chicken broth + 50 g (0,11 lbs) butter + pepper 1 tbsp flour + 150 g (0,33 lbs) whole floret + 1 tbsp bitter cocoa


* In the bowl heat broth and porcini mushrooms 6 mins 90°-194 speed 1, wait 5 mins.

* Remove the earthy ends of the mushrooms and pass them under water in a colander, stirring them = the sand falls and chop them coarsely.

* Put porcini mushrooms, butter, chopped shallot, sliced button mushrooms, flour, broth in the bowl, 100gr fleurette, the whole egg and the yolk then set 6 min at 100°C-202 speed. 4 blender 6 sec turbo. Adjust the seasoning and keep warm.

* Wash and cool the bowl, place the whisk in it, pour 50 gr fleurette and beat 1.30 mins speed 3.

* Arrange the cream of mushroom soup in 4 cups, add delicately 1 small tbsp of whipped cream and sprinkle with a pinch of cocoa and serve.


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