1 – 2 shallots, peeled and coarsely chopped<\/p>\n
1 garlic clove, peeled and coarsely chopped (optional)<\/p>\n
600 g mushrooms, clean and slice<\/p>\n
2 tbsp. olive oil<\/p>\n
1 dl white wine<\/p>\n
1 dl vegetable stock<\/p>\n
1 – 2 tablespoons of cream for the sauce<\/p>\n
a bundle of sage, only the leaves<\/p>\n
2 pinches of salt<\/p>\n
ground pepper<\/p>\n
a handful of hazelnuts, coarsely chopped<\/p>\n
1 packet of Kambly Ficelles aux Olives Vertes et Noires<\/p>\n"}],"recipe-duration":"35","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Peel and coarsely chop the shallot and garlic."},{"preparation-step":"Clean and slice the mushrooms."},{"preparation-step":"Heat 2 tablespoons of olive oil in a frying pan, first add the shallot, then the garlic and saut\u00e9 (do not allow them to brown)."},{"preparation-step":"Then add the mushrooms and fry for 4 - 5 minutes until they are soft."},{"preparation-step":"Quench with white wine, add the bouillon and let it simmer for a while. Then let it cool down a little. "},{"preparation-step":"Puree with a hand mixer. "},{"preparation-step":"According to whether you like the soup to be firm or smooth, add more bouillon. Mix in 1 - 2 tablespoons of cream."},{"preparation-step":"Fry the sage leaves in some olive oil for a few minutes until crispy and season with a little salt. Dab off any excess fat with paper."},{"preparation-step":"Season the soup to taste with salt and pepper, and garnish with crispy sage leaves and chopped hazelnuts and ficelles."},{"preparation-step":"Tip: Coconut milk can also be used instead of cream."}],"recipe-author":{"name":"
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