Brie Soup with Pears and Porcini Oil
Rinse scallions, celery and pears and cut into pieces. Rinse and peel potatoes and cut into pieces. Heat butter in a saucepan and saute scallions. Add celery, pears and potatoes and cook briefly. Add broth and simmer for about 15 minutes. Puree soup with a hand blender and heat through. Add more broth if needed. Add crème fraîche and diced brie, season with salt and pepper.
Heat oil in a pan and saute mushrooms for a few seconds, simmer on low heat for about 5 minutes. Allow to cool and puree.
Pour soup into bowls and serve drizzled with porcini oil.