Triple Cream Mushroom Soup

• 1 wedge Fromager d’Affinois Petit d’Affinois Triple Cream
• 500 ml. chicken stock
• 14 oz. button mushrooms
• 1 onion
• 100 ml. heavy cream
• 1 shallot
• 1 garlic clove
• Olive oil
• Salt and pepper to taste

1. Heat a little olive oil in a casserole dish or heavy-bottomed pot over low heat.
2. Chop the onion and shallot, then add them to the pot. Cook gently for 5 minutes without browning.
3. Prepare the mushrooms by removing the earthy stem ends and wiping them clean with a damp cloth. For a lighter-colored soup, you can trim away the dark gills underneath the caps. Cut the mushrooms in half.
4. Add the mushrooms to the pot, season with salt, and stir. Cook for a few minutes until they start to soften.
5. Add the peeled garlic clove, heavy cream, and chicken stock. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the mushrooms are fully cooked.
6. Remove from heat and blend the soup until smooth using an immersion blender or regular blender (work in batches if using a regular blender).
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, accompanied by toasted bread slices topped with slices of Fromager d’Affinois Petit d’Affinois Triple Cream.

Petit d’Affinois Triple Cream