Mushroom Velouté Soup
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs
pounds mushrooms (white or cremini)
pound unsalted butter
shallots, peeled and sliced thin
cups chicken stock
and fresh ground white pepper
roasted peanuts, thinly sliced and fried mushrooms, chives
brush any dirt off of the mushrooms with a brush or paper
towel and quarter them.
brown the butter in a pot large enough for the mushrooms to
fit in a single layer. If the mushrooms overcrowd the pan
at all they will begin to render their liquid and then will
begin to boil instead of brown.
the mushrooms and lightly brown. Season the mushrooms with
salt and a liberal amount of fresh ground white pepper.
in the sliced shallots and continue to cook until the shallots
have caramelized lightly.
in the chicken stock and bring to a simmer, continue to gently
simmer for 10 minutes.
all of the ingredients smooth in a blender. Pass through a
fine strainer if you desire a smoother consistency. Adjust
salt and pepper to taste and serve in heated bowls.