Potage Veloute De Champignons Creamy Recipe
Ingredients
1 pound mushrooms
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced celery
1 garlic clove, minced
3 tablespoons butter and/or olive oil
1/8 teaspoon dry mustard
Pinch cayenne pepper
1/4 teaspoon freshly grated lemon peel
2 tablespoons unbleached flour
6 cups chicken or beef stock
1 teaspoon fresh lemon juice, or to taste
3 sprigs parsley
1 sprig thyme or 1/2 teaspoon dried thyme
2 egg yolks, beaten
3/4 cup heavy cream
2 tablespoons butter, softened
Salt
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
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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