Cream of Bolete

Cream of Bolete

Cream of Bolete
Preparation: 20 min.
Cooking: 35 min.
Portions: 4

    Ingredients
    300 g fresh boletes (30 g dried, to be rehydrated in lukewarm water 20 min.)
    1 onion, minced
    1 clove garlic, minced
    2 tbsp butter
    1 liter chicken broth
    1 potato peeeled, diced
    1 thyme sprig
    2 tbsp lemon juice
    1 tbsp Procini Nutrid'or
    60 ml cooking cream 15%
    Salt & pepper

      Preparation
      In a casserole, sauté 240 g fresh boletes, onions and garlic in butter.
      Add broth and thyme.
      Cook over low heat for 30 minutes.
      Pour into a blender and purée until smooth.
      Add lemon juice, salt and pepper.
      Slice and sauté 60 g boletes.
      Serve, pouring 15 ml of cream in the center of each bowl and garnish with a few slices of fried boletes.
      Can be frozen with out cream.

      Note : 30 g of dried boletes, soaked 20 minutes in lukewarm water can replace 300 g fresh.
      To intensify the mushroom flavor, mix the rehydration water with the broth.
      Keep a few sauteed slices to decorate bowls.