Mushroom Soup

1. Chop the onions, garlic and potatoes.

2. Roast mushrooms in canola oil in a frying pan.

3. Remove half of the mushrooms and set them aside.

4. Add the potatoes, onion, garlic, and herbs to the frying pan. Cook for 5 min.

5. Add the chicken stock, milk and Old Style Mustard. Cook for 20 minutes on medium heat.

6. Transfer the mixture to a blender.

7. Add half of the mushrooms that have been removed in the blender. Blend until desired consistency.

8. Adjust the seasoning to taste.

9. Add 1 tablespoon of Maille White Wine Vinegar. Serve in bowls.

DECOR & ACCESSORIES

• Pan

• Cutting board

• Knife

• Blender

• Serving material