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Clean the mushrooms and cook them gently in half of the butter with 1 minced shallot until they are browned. Then add salt and pepper.
In another saucepan, mince the other 2 shallots and cook them slowly in the rest of the butter. Crush half of the foie gras and add it into the saucepan. Immediately deglaze with white Port.
Make water boil, then pour it into the saucepan. Add the chicken stock cube and cook the whole gently for 5 minutes, stiring from time to time. Add the double cream at the end and give the soup a good whisk. Season with salt and pepper.
Pour the soup in 4 plates, add the mushrooms on top and very thin slices of foie gras. Serve at the begining of the dinner.
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