Mushroom And Foie Cream Soup

• 2 pounds, 3-1/3 ounces, weight Mushrooms, Cleaned And Sliced
• 3 cloves Garlic, Sliced
• 1-7/8 ounces, weight Unsulted Butter
• 4 Tablespoons Extra Virgin Olive Oil
• 2 pinches Salt To Season
• 1 teaspoon Freshly Ground Pepper
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Whole Milk
• 1 cube Vegetable Stock
• 4-1/4 ounces, weight Croutons From Leftover Loaf Of Bread
• 3-5/8 ounces, weight Foie Gras Pate
• 6 strips Parsley, For Garnish

1. Clean and slice the mushrooms. Peel the cloves of garlic and crush them with a knife.
2. Put the butter and the oil in a pot. Add the cloves of garlic and the mushrooms. Season with salt and the pepper and cook for 10 minutes over medium heat, stirring with a wooden spoon. When done, reserve some mushrooms to decorate after.
3. Pour the milk and vegetable stock and cover. Stir well.
4. In the meantime, make the croutons by toasting cubes of leftover bread.
5. Blend the soup mixture well, to get a rich and creamy puree and pass it through a sieve.
6. Serve in cups. Add some pieces of the reserved mushrooms. Add some croutons. Then slices of foie gras pate. Garnish with the parsley.
7. When the foie finally melts in the cream, this becomes a lust-for-life recipe.
8. Done!

weight mushrooms, garlic, butter, olive oil, salt, freshly ground pepper, ubc, vegetable stock, weight croutons, parsley

Taken from tastykitchen.com/recipes/soups/mushroom-and-foie-cream-soup/ (may not work)