Two-Mushroom Velouté

 


Two-Mushroom Velouté

Ingredients

1 ¼ pounds white mushrooms (1 pound finely chopped, 1/4 pound thinly sliced)

1 tablespoon fresh lemon juice

4 ½ cups chicken stock or low-sodium broth

1 pound shiitake mushrooms (stems discarded and caps finely chopped)

2 large garlic cloves (minced)

2 teaspoons vegetable oil

Salt and freshly ground pepper

¼ cup crème fraîche

1 ½ teaspoons ground coriander

Chopped chervil or parsley (for garnish)

Directions

In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.

Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.

 

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