300 g mushrooms
1 onion
1 litre chicken stock
200 ml heavy cream
2 tablespoons flour
1 tablespoon butter
2 tablespoons olive
Oil
Salt
Pepper
Así puedes prepararlo
Peel and chop the onion. Remove the stalk from the mushrooms, wash them well to eliminate dirt and chop them. Heat the stock in a saucepan.
Melt the butter with the oil in a skillet, add the onion and cook for a few minutes until transparent. Add the mushrooms and cook for 3-4 minutes.
When the water from the mushrooms has evaporated, sprinkle with the flour and stir well. Pour in the hot stock, blend with a whisk and cook for 6-8 minutes.
Puree the mixture with a food processor, add salt and pepper, add half of the cream and heat before serving. Use the rest of the cream to decorate with the Decopen.
