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Autumn soup with game stew and mushrooms

Richly filled autumn soup with game stew and mushrooms.

Ingredients

600ggame stew meat
Flour
Oil
Butter
2units.itemswinter carrots in half slices
2units.itemschopped shallots
2units.itemsbay leaf
2units.itemsthyme sprig
2units.itemscelery stalks, stripped and cut into half-moons
Red wine
Game stock

25gdried boletes and cèpes
2cepe jus
2units.itemschopped shallots
1units.itemsfinely chopped clove of garlic
400gMushrooms
Butter
850mlPoultry stock
Pepper and salt
Crème fraîche
fresh mushroom mix
hazelnuts

Preparation

  1. Dust the poulet with flour and shake off the excess.
  2. Brown the poulet all around in a frying pan with a dash of oil.
  3. Sprinkle with salt and add a few knobs of butter.
  4. Brown for about 4 minutes.
  5. Put a knob of butter in a tall, ovenproof pan, add the carrots and shallots, and let them caramelize lightly.
  6. Add the thyme and bay leaf.
  7. Remove the meat from the frying pan and sauté the celery in the remaining fat.
  8. Add freshly ground pepper and salt.
  9. Add the celery and meat to the carrots and shallot and mix well.
  10. Add a dash of red wine and let it warm up briefly on the stove.
  11. Fill the pan with the game stock until everything is covered.
  12. Place the covered pan in an oven at 170°C and let cook for about 2 hours.

  1. Wash the dried mushrooms until free of sand.
  2. Pour 5 dl of hot water over them and let them soak for about 1 hour.
  3. Strain the mixture and save the soaking liquid.
  4. Add the jus de cèpe to the soaking liquid.
  5. Sauté the shallot, garlic, mushrooms, and soaked mushrooms in butter.
  6. Add the soaking liquid and the stock.
  7. Let this reduce over low heat to 2/3.
  8. Blend the mixture and strain.
  9. Season with freshly ground pepper and salt.
  10. Add a tablespoon of crème fraîche and keep warm.
  11. Sauté the fresh mushrooms (garnish) in oil.
  12. Season with freshly ground pepper.
  13. Add a few pieces of butter and let cook.

  1. Pour the soup into a bowl, add the mushroom garnish.
  2. Add some of the game stew.
  3. Garnish with a little grated hazelnut and serve.