Potage Veloute De Champignons Creamy Recipe

Summary

CuisineCourse
Dish

Ingredients

 Mushrooms1 pound
 Butter1 Tablespoon
 Onion1/2 Cup (16 tbs), minced
 Celery1/4 Cup (16 tbs), minced
 Garlic1 Clove (5gm), minced
 3 tablespoons butter and/or olive oil
 Dry mustard1/8 Teaspoon
 Cayenne pepper1 Pinch
 Lemon peel1/4 Teaspoon, freshly grated
 Unbleached flour2 Tablespoon
 6 cups chicken or beef stock
 Lemon juice1 Teaspoon
 Parsley sprigs3
 1 sprig thyme or 1/2 teaspoon dried thyme
 Egg yolks2 , beaten
 Heavy cream3/4 Cup (16 tbs)
 Butter2 Tablespoon, softened
 Salt To Taste
 Paprika
 Minced fresh chervil

Directions

Reserve 8 mushroom caps, slice and saute them in 1 tablespoon butter.
Slice the remaining mushrooms.
Saute onion, celery and garlic in 3 tablespoons butter until soft; add uncooked mushrooms and seasonings and cook until slightly browned.
Sprinkle with flour; cook, stirring, 3 minutes.
Gradually add stock and lemon juice.
Cook and stir until smooth and slightly thickened.
Add parsley and thyme, cover and simmer 30 minutes.
Strain.
Add reserved sauteed mushrooms and simmer 5 minutes; beat together yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat, but do not boil.
Swirl in butter, adjust seasonings with salt and serve with sprinkling of paprika and chervil
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