Cream of Cep mushroom soup "a la Lotoise" for 6 people:
1 lt of mushroom coulis
20 g of Goose fat
300 g of Small cep mushroom
50 g of Smoked duck breast
Cut the ceps and the smoked duck breast into small dices . Pan fry them with the goose fat.
In nice soup bowls put some of the cep and smoked duck mixture, then pour the hot mushroom coulis on the top.
Serve the cream of cep mushroom soup with some small dices of toasted baguette.
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