2007 version, a mushroom and garlic consommé that becomes a traditional soup

Jacques Décoret

For 4 people

For the parsley chlorophyll
20 g of parsley
50 g of curly parsley
40 g of spinach sprouts
bicarbonate of soda
hazelnut oil
salt and pepper

For the Lautrec garlic cream
35 g of Lautrec garlic
250 g of milk
60 g of cream
salt and pepper

For the mushroom consommé
50 g of scallion
400 g of button mushrooms
10 g of dried porcini mushrooms
½ l of chicken stock
½ l of water
salt and pepper

For the Lautrec garlic powder
4 cloves of Lautrec garlic

For the button mushroom powder
200 g of button mushrooms

For the bread crust
30 g of butter
65 g of white breadcrumbs
salt and pepper

To garnish
raw button mushrooms
mushroom powder


For the chlorophyll
Remove all the parsley stems and wash the leaves, scald the two varieties and the spinach separately with a pinch of bicarbonate. Leave to cool. Blend with the water, filter, recuperate the liquid, bring it to the boil, filter it again and recuperate only the parsley chlorophyll. Season and add a drizzle of hazelnut oil.

For the garlic cream
Peel the garlic cloves and blanch them twice in the milk. Blend, add the reduced cream and season.

For the consommé
Rehydrate the dried mushrooms for 12 hours. Fry the chopped scallions gently in the butter, add the button mushrooms and rehydrated porcini, add the chicken stock and the liquid used to soak the mushrooms. Cover with kitchen film and cook for three quarters of an hour. Pass the consommé through a coffee filter and add salt and pepper if necessary.

For the garlic powder
Peel the garlic cloves, slice them finely and dry them gently in the microwave oven. Grind into a powder.

Repeat this operation using the clean button mushrooms, in order to obtain a white powder.

For the bread crust
Cook the butter until it browns, then add the toasted white breadcrumbs. Season, add the garlic and mushroom powders, setting aside some mushroom powder to garnish. Spread the mixture to a thickness of 2 mm, cut to the inner diameter of the plate and set the disc to one side.

Place a strip of parsley chlorophyll paste and one of Lautrec garlic cream on the bottom of the plate. Add a few slices of raw button mushroom and some parsley leaves; complete with a sprinkling of mushroom powder. Place the bread crust in the middle of the plate. Pour over the very hot mushroom stock in front of the client: the bread will break up and mix with the rest. The result is a mushroom-flavoured bread soup.