– Fry 2 sachets of rehydrated Lobster Mushrooms
cut in small pieces in a little oil, during 15
minutes. Stir frequently!
– Finely chop 1 onion, 1 celery stick and one leak white
– Add vegetables, salt, a bay leaf and rosemary to mushrooms.
– Cook another 15 minutes on low heat.
– Add 1 litre of poultry stock, bring to a boil.
– Simmer 45 minutes.
– Mix thoroughly.
– Before serving, add a small bowl of 35% cream
mixed with an egg yolk.