Mushroom and Pine Nut Soup

Ingredients

- 250 g Paris mushrooms
- 35 cl heavy cream
- 1 shallot
- 1 bouquet garni
- Garlic
- Salt and pepper
- 20 g  pine nut 
- 8 cl Guénard pine nut oil
- 3 cl olive oil

Preparation

Wash the Paris mushrooms and then quarter them. Peel the shallot and mince. In a cocotte, sweat the shallots with a splash of olive oil. Add the mushrooms and spices. Season to taste. Add the heavy cream and 1 cup of water, then let cook for 30 minutes on low heat. After cooking, mix it together. Toast the pine nuts in a frying pan. Pour 1 ladle of soup in a soup bowl, arrange a few pine nuts on top and sprinkle the pine nut oil.