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Chantrelle Mushroom Soup Shooter, with parmesan crisp

Chantrelle Mushroom Soup Shooters served in shot glasses with a floating parmesan crisp tuille
Canapé	Fall / Winter
Soup - Yield: 1 litre 4 oz fine diced onion 1 clove of garlic chopped 10 oz chantrelle mushrooms 1 medium potato, peeled and diced 3 cups chicken or vegetable stock. Salt and pepper to taste Equipment:    food processor, or hand blender Parmesan Tuilles -Yield 12 to 16 12 tsp freshly grated parmesan (not pregrated)
Soup In a medium pan, melt 1.5 oz vegetable oil, add onion and garlic, cook until transluscent, add chantrelles, and cook for 3 more minutes. Add potato and stock, cook until potatoes are very tender. Puree the mixture and adjust the seasoning. Tuilles Place 1” diameter spoonful of parmesan on parchment paper, bake in 350f oven until golden brown. Let cool on paper, and use as garnish for soup.
Pour soup into shot glasses and add parmesan crisp on top (float)