Mushroom velouté

Name: Mushroom velouté
Yield: Makes 8 Servings
Ingredients: ½ cup Madeira or dry sherry; 1 medium-size onion, finely chopped; 1 quart chicken, vegetable, or dried porcini broth; salt and pepper; 14 ounces fresh cultivated white or cremini mushrooms, rinsed and dried; 1 cup heavy cream; 3 tablespoons all-purpose flour; ½ cup heavy cream, lightly whipped; 4 tablespoons unsalted butter

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Almost any combination of mushrooms and heavy cream is going to be delicious no matter what you do to it, but there is one trick that works magic—puree the mushrooms raw and add them to the rest of the soup just before serving.

Ingredients

1 medium-size onion, finely chopped
4 tablespoons unsalted butter
3 tablespoons

Soup
Vegetarian

Method

Prepare a velouté base by cooking the onion in butter in a 4-quart pot over medium heat, stirring almost continuously to prevent browning. When the onion turns translucent, after about 10 minutes, add the flour and stir over medium heat for 5 minutes more to cook out the starchy taste.