
Velvety Mushroom Soup with a Touch of Foie Gras
This mushroom soup, built for a festive starter, hides melted foie gras in its base and a few extra cubes at serving time. The mushrooms cook for fifteen minutes in the round MicroCook with no watching needed, before everything gets blended with the cream.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 10 min

Ingredients
Method
Clean the mushrooms thoroughly, then slice them.
Place them in the 2.25 l round MicroCook with 30 g (1 oz) of the foie gras cut into dice, the water, salt and pepper.
Cover and cook for 15 minutes at 600 W, then let it rest for 10 minutes before moving on.
Pour in the cream and blend everything with a stick blender until velvety.
Bring straight to the table, topped with the remaining foie gras cut into small cubes, with a few pastry straws alongside if you like.







