Mushroom soup

Method

1. 01 /

   Dilute 1 teaspoon of corn-starch in a drop of cold water and add it to the hot mushroom stock.

   Cook for a couple of minutes, stirring with a whisk, then stir in the cream.

   Cook for 1 minute and turn off the heat.

   Put the cream soup into serving dishes and add the sautéed mushrooms.

   Finish with ground pepper, chopped parsley and decorate with a sprig of thyme.