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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.

 

 


  

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