five olives

What we need:

• 1/2 lb. mushrooms
• 1/2 cup butter
• freshly cracked pepper
• salt
• 3 cloves garlic, finely chopped
• 5 cups chicken stock or water
  and chicken bouillon cubes
• few drops Tabasco sauce
• 2/3 cup cream
• croutons, for serving

Cooking Instructions

1. Before cooking the mushrooms select some of the smallest
   ones and take a slice from the center of each so you have
   the outline of the mushroom. Put these aside for garnishing.
2. Wash the mushrooms (do not peel them) and chop coarsely.
   Fry the mushrooms in sizzling butter with a good grind of fresh
   pepper and 1/2 teaspoon salt.
3. Cool, then press through a sieve, or puree in an electric
   blender with the garlic and 1 cup of the stock. Add the puree
   to the remaining stock in a large pan and bring to ti simmering point.
4. Add the Tabasco.
5. Stir in the cream room temperature.
6. Add the reserved mushroom slices and simmer for 5 minutes.
7. Taste and adjust the seasoning if necessary.
8. Serve hot with croutons.
   Serves: 8