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Potage Veloute De Champignons Creamy

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  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

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

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Potage Veloute De Champignons Creamy Recipe