Potage Veloute De Champignons Creamy
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Olive oil / both||3 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Cayenne pepper||1 Pinch|
|Freshly grated lemon peel||1⁄4 Teaspoon|
|Unbleached flour||2 Tablespoon|
|Chicken stock/Beef stock||6 Cup (96 tbs)|
|Fresh lemon juice||1 Teaspoon (Or To Taste)|
|Dried thyme sprig/1/2 teaspoon dried thyme||1|
|Egg yolks||2 , beaten|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon, softened|
|Minced fresh chervil||1 Teaspoon|
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.
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