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Cream of Cep mushroom Soup

From the one star french chef Patrick Asfaux

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Cream of Cep mushroom soup "a la Lotoise" for 6 people
  1. 1 lt of mushroom coulis
  2. 20 g of Goose fat
  3. 300 g of Small cep mushroom
  4. 50 g of Smoked duck breast
Cream of  Cep mushroom Soup
Cream of  Cep mushroom Soup-0Cream of  Cep mushroom Soup-1 aftouch

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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.
credits photo : © denio109

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
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