Mushroom Velouté Soup
Chef/Restaurateur
Charlie Palmer, Aureole-New York, NY
Adapted by StarChefs Yield:
6 servings
- 1-1/2
pounds mushrooms (white or cremini)
- 1/4
pound unsalted butter
- 3
shallots, peeled and sliced thin
- 6
cups chicken stock
- salt
and fresh ground white pepper
Optional
garnishes:
-
roasted peanuts, thinly sliced and fried mushrooms, chives
and/or croutons
Gently
brush any dirt off of the mushrooms with a brush or paper
towel and quarter them.
Lightly
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.
Add
the mushrooms and lightly brown. Season the mushrooms with
salt and a liberal amount of fresh ground white pepper.
Stir
in the sliced shallots and continue to cook until the shallots
have caramelized lightly.
Pour
in the chicken stock and bring to a simmer, continue to gently
simmer for 10 minutes.
Purée
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.
|
