Wild Mushroom Soup (veloute Forestiere) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Dry wild mushrooms,
3/4 cup: Sherry,
4 tbsp: Unsalted butter,
4 tbsp: Flour,
2 medium: Onions, finely chopped
1 lbs: Fresh mushrooms, brushed clean and sliced
6 cup: White stock or chicken stock,
2 tsp: Fine sea salt,
1/2 tsp: Freshly ground black pepper,
1/2 cup: Creme fraiche,
Directions:
1. Rinse the wild mushrooms well under running water; then soak them in
sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand;
pass the sherry through a fine strainer and reserve. Leave whole or chop
mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot,
add the flour, and cook, stirring for 2 minutes. Add the chopped onions,
fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and
bring the soup to a boil, stirring occasionally. Lower the heat, cover
partially, and simmer 1 hour or until the wild mushrooms are very tender.
Add the seasonings, taste, and adjust. 3. Remove from the heat and let
stand 5 to 10 minutes before stirring in the creme fraiche.
MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme
fraiche. Simmer uncovered until the soup has reached the desired thickness.
MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in
advance and refrigerate. Reheat on the stove (not microwave); then proceed
with Step 3 before serving.
SERVING SUGGESTION: Serve this rich soup as a first course before a light
main course such as a grilled fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh on Apr 16,
1998
Source from luhu.jp
sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand;
pass the sherry through a fine strainer and reserve. Leave whole or chop
mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot,
add the flour, and cook, stirring for 2 minutes. Add the chopped onions,
fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and
bring the soup to a boil, stirring occasionally. Lower the heat, cover
partially, and simmer 1 hour or until the wild mushrooms are very tender.
Add the seasonings, taste, and adjust. 3. Remove from the heat and let
stand 5 to 10 minutes before stirring in the creme fraiche.
MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme
fraiche. Simmer uncovered until the soup has reached the desired thickness.
MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in
advance and refrigerate. Reheat on the stove (not microwave); then proceed
with Step 3 before serving.
SERVING SUGGESTION: Serve this rich soup as a first course before a light
main course such as a grilled fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh
1998
Source from luhu.jp