Chicken soup with glazed wild mushrooms and confit egg yolk

by Shay Cooper
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Ingredients

Fresh Meat

Fruit & Vegetables

Salad & Fresh Herbs

Store Cupboard

Dairy

  • 140g of butter, softened
  • 150g of crème fraîche

Beverages

  • 75ml of dry sherry

Oils & Vinegars

  • 1 tbsp of vegetable oil
  • 1 dash of olive oil

Speciality Ingredients

Bakery