Creamy mushroom soup with mushroom oil
Finely chop the mixed mushrooms.
Heat 2 tablespoons of the mushroom oil and fry the mushrooms, shallot and garlic for about 10 minutes at medium height.
Pour the stock and let the soup simmer for about 15 minutes.
Add the crème fraîche and puree with a hand blender.
Serve the soup in small bowls or glasses. Sprinkle with the cheese and drop some mushroom oil into the soup.
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