Creamy soup-puree of champignons, potatoes and cauliflower.
Heat the olive oil in a heavy bottomed pan and add the chopped mushrooms. Cook, stirring, until the liquid has evaporated.
Put chopped vegetables in a saucepan, pour hot milk and cook until vegetables are ready. Salt, pepper.
In a separate bowl, mix egg yolks, cream and melted butter.
Puree the soup with a blender, season with a mixture of yolks. Warm up.
Enjoy your meal!