Cream soup with mushroom mousse and croutons

600 g Potato

400 g chicken broth

300 g heavy cream

100 g ceps

1 Art. l. olive oil

ground black pepper

ground nutmeg

salt

To prepare the croutons:

200 g wheat bread

3 cloves of garlic

2 Art. l. vegetable oil

Boil the potatoes until tender in salted water, drain the broth. Wipe hot potato.

Grind the garlic and chop the bread into small slices. Fry the garlic in oil for a minute, add the bread, fry it until golden crusts, put croutons on a napkin to it absorbed the excess fat.

Preparation of mushroom mousse: finely chopped mushrooms, fungi leave some for decoration, fry the chopped mushrooms for 5 minutes in olive oil. Add 100 g cream, stir.

Chicken broth bring to a boil, introduce pureed potatoes, add pepper and nutmeg, the remaining cream, cook the soup until the consistency of sour cream, stirring constantly.

Before serving, pour the soup into bowls, in the center of each plate to put the mushroom mousse, garnish with sliced mushrooms and chopped parsley. Separately, apply garlic croutons.