Preparation : 15” - Baking : 20”
* 4.4 oz Saint Agur
* 1 baguette
* 28.2 oz white mushrooms
* 2 shallots
* 1 carrot
* 1 Tbsp. sunflower oil
* 1 14 oz of chicken broth
* 1 Tbsp. cornstarch
* 2 Tbsp. of light cream
* Pepper to taste
Brush dirt off mushrooms and cut into four pieces. Peel and thinly slice shallots. Peel the carrot and dice. Heat the oil in a fryer, and sauté mushrooms and shallots. Add 1 liter water until almost boiling. Add the poultry broth, add little pepper, cover it and let it simmer 10".
Meanwhile, slice the baguette and grill the slices, then spread the St Agur onto each slice.
Pour the steaming liquid (be careful!) into a blender. Continuously blend the mixture while slowly adding the cream to get a smooth consistency.
Mix some water with cornstarch until fully dissolved and slowly add it to the blender. Transfer the liquid back into the soup pan and heat it up.
Serve while hot and add the croutons in the soup just before serving.