Wild mushroom soup (veloute forestiere)

Yield: 8 Servings

Measure Ingredient
1 ounce Dry wild mushrooms
¾ cup Sherry
4 tablespoons Unsalted butter
4 tablespoons Flour
2 mediums Onions; finely chopped
1 pounds Fresh mushrooms; brushed clean and sliced
6 cups White stock or chicken stock
2 teaspoons Fine sea salt
½ teaspoon Freshly ground black pepper
½ cup Creme fraiche

1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender.

Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche.

MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness.

MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving.

SERVING SUGGESTION: Serve this rich soup as a first course before a light main course such as a grilled fish.

Recipe by: HomeChef School

Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 16, 1998

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