Basic Velouté

• 1 cup butter, preferably unsalted
• 1 cup unsifted unbleached all-purpose flour
• 3

Make a white roux with the butter and flour, cooking 10 to 12 minutes. Off the heat, whisk in the 3 quarts of hot stock in two separate additions. Bring back to a boil over medium heat, stirring constantly with a wooden spoon. Add the mushrooms, bouquet garni, and peppercorns. Simmer for 30 minutes, skimming 2 to 3 times.

Add the 2 cups room tem