Two-Mushroom Velouté

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The secret to this mushroom soup: a little crème fraîche. More Fantastic Soups

By Joël Robuchon
March 2011

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Credit: © Tina Rupp

Recipe Summary test

total:
40 mins
Yield:
6
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Ingredients

Directions

  • In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.

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  • Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

  • Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.

Make Ahead

The soup and sautéed mushrooms can be refrigerated separately overnight. Reheat gently.

Notes

One Serving 137 cal, 7.5 gm fat, 3.0 gm sat fat, 10 gm carb, 0 gm fiber, 7 gm protein.

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