Cream of Mushroom Soup

For the cream of mushroom soup, first sauté mushrooms and eel in butter and pour in vegetable soup. Season the soup with salt, pepper, a squeeze of lemon juice and a dash of whipped cream.

Allow to reduce. Puree the cream of mushroom soup and bring to the table in a deep dish.

Preparation Tip:

Arrange the remaining strips of smoked eel around the edge of the plate and decorate the cream of mushroom soup with a sprig of dill.

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