Mushroom Broth with a Fresh Herb Cream Crust

Name: Mushroom Broth with a Fresh Herb Cream Crust
Yield: Serves 6
Cuisine: French
Ingredients: 4 large mint leaves or 6-8 smaller leaves; 3 egg yolks; 2 cups flat-leaf parsley leaves, washed; salt and freshly ground black pepper; 200 ml thickened cream [35% fat]; 150 ml crème fraîche; a bouquet garni of 6 parsley stalks, 1 small bay leaf, 4 sprigs thyme and 2 strips lemon zest, all tied together with twine; 60 ml dry white wine; 600 g mixed mushrooms - such as large flat mushrooms, portobello, shiitake and wild Slippery Jacks - stalks discarded and caps cut into 5mm dice; 2 tablespoons finely diced celery; 1 small clove garlic, finely chopped; 2 eschalots, finely diced; 1 bunch chives, finely chopped; 1 litre full-flavoured chicken stock; 100 g unsalted butter; freshly grated nutmeg

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The depth of mushroom flavour in this broth is contrasted by the delicacy of whipped cream flavoured with chives, parsley and mint which forms a golden crust under a hot grill. I like to use soup coupes with a diameter of around 10-12cm so the cream doesn’t run while it is setting under the grill.

Ingredients

100 g unsalted butter
2 eschalots, finely diced
1 small clove

Oceania
Europe
Australia
France
Gluten-free
Mediterranean
Soup

Method

In a large saucepan, heat the butter and sweat the eschalots, garlic and celery without colouring them for 5 minutes, then add the mushrooms, season with salt and pepper and cover the pan. Sweat for 15 minutes, stirring occasionally.
Add the wine and let it bubble for a minute or two before adding the stock. Bring to a boil and skim the surface then add the bou