Portobello cappuccino

Soak the dried mushrooms in 500 ml of boiling water and dissolve the bouillon tablet.

Meanwhile, heat the butter in a (soup) pan with a thick bottom and fry the shallot for about 4 minutes.

Cut 4 thin slices of the portobello and cut the rest fine. Add the chopped portobello and the leaves of 2 sprigs of thyme to the shallot and fry for a few more minutes. Sprinkle with the flour and fry briefly.

Pour in the stock with the soaked mushrooms and bring to the boil while stirring. Let the soup simmer gently for about 10 minutes.

Meanwhile, fry the slices of portobello in the oil on both sides until golden brown and drain on kitchen paper. Beat the cream with a pinch of salt and put it in the refrigerator.

Purée the soup with a stick mixer completely smooth and season with pepper and possibly a few drops of truffle oil.

Pour the soup into glasses and pour a spoonful of cream on it. Garnish with the slices of portobello and the rest of the thyme.