Mushroom Cream Soup with Gratinated Bread Sticks

Preheat the oven on the grill setting.

Wash and trim the mushrooms. Peel the shallot.

Reserve 4 mushrooms for serving and chop the others coarsely. Finely slice the shallot and the celery stalk.

In a pot, pour a drizzle of olive oil, add shallots, thyme, and celery, season with salt, and sauté. When they are well browned, add the mushrooms and pour in broth. Do not cover the mushrooms with broth, stop 2 cm from the mushroom level. Cover and let simmer for about 15 minutes.

After this time, blend finely, adjust the seasoning. Pour in the cream and turmeric and set aside until serving. Slice the reserved mushrooms and sauté in an oiled pan with a bit of salt.

Divide into jars and top with sautéed mushroom slices, then sprinkle with a little parsley.

To finish, place the bread sticks on a baking tray, then layer a thick coating of grated cheese on top of the sticks and let it gratin until the cheese is melted, keeping an eye on it. Remove from the oven and serve with the soup in small bowls.