For 4 people
For 4 people
Remove the skin from the shallots and chop them finely.
Clean the mushrooms with a knife and cut them in half or in quarters depending on their size.
In a cast iron casserole dish, sweat the shallots in a generous drizzle of olive oil, then add the mushrooms and salt them lightly to release their vegetable water.
Add water and simmer for 3 to 5 minutes, then add cream and season to taste. Simmer for 15 to 20 minutes.
Meanwhile, brown the bacon slices in a frying pan over high heat, then cut them into matchsticks and set aside.
If you wish, set aside a few pieces of lamb's trotters for decoration before blending everything with an immersion blender until you obtain a thick, velvety consistency.
Pour the mixture into soup plates and garnish with the bacon strips and reserved pieces of lamb's trotters, if you have any.
Serve immediately.
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