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Potage Veloute De Champignons Creamy

Meal.Mates's picture
Ingredients
  Mushrooms 1 Pound
  Butter 1 Tablespoon
  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)
  Parsley sprigs 3
  Dried thyme sprig/1/2 teaspoon dried thyme 1
  Egg yolks 2 , beaten
  Heavy cream 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon, softened
  Salt To Taste
  Paprika To Taste
  Minced fresh chervil 1 Teaspoon
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

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup

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