Crème Agnès Sorel (Cream of Mushroom and Chicken Soup)

Ingredients

• 500 grammes very fresh mushrooms
• 1 half-litre sauce Béchamel
• three quarters of a litre crème de volaille
• cream
• raw mushrooms
• butter
• poultry fillets
• scarlet tongue

Instructions

1. Wash, peel and pound 500 grammes of very fresh mushrooms, then pass them through a sieve.
2. Combine the purée at once with 1 half-litre of sauce Béchamel kept a little thin.
3. Cook very gently for 7 to 8 minutes, then pass through the étamine.
4. Add this mushroom cream to three quarters of a litre of crème de volaille brought to the right consistency, and heat without letting it boil.
5. At the moment of serving, finish with cream.
6. Garnish with a julienne of raw mushrooms tossed in butter, and a julienne of poultry fillets and scarlet tongue.