Scoop flesh out of 4 perfect mushrooms, leaving sides 1/2 in. (1 cm) thick.
Chop mushrooms, apples and onions.
In a pot, sweat mushrooms, apples and onions in butter. Add flour and cook 1 min. Pour in chicken broth and simmer 15 min.
Purée in the blender until smooth and creamy. Return to pot. Turn the burner off. Season with salt and pepper to taste, and gently stir in half the cream.
Whip remaining cream until peaks form.
Pour soup into mushroom bowls, top with a dollop of whipped cream and sprinkle with crushed peppercorns.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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