Two-Mushroom Velouté

Name: Two-Mushroom Velouté
Ingredients: 1 1/4 pounds white mushrooms, 1 pound finely chopped, 1/4 pound thinly sliced; 1 tablespoon fresh lemon juice; 4 1/2 cups chicken stock or low-sodium broth; 1 pound shiitake mushrooms, stems discarded and caps finely chopped; 2 large garlic cloves, minced; 2 teaspoons vegetable oil; Salt and freshly ground pepper; 1/4 cup creme fraiche; 1 1/2 teaspoons ground coriander; Chopped chervil or parsley, for garnish

10 ingredients

3 steps

Ingredients

1 1/4 pounds white mushrooms, 1 pound finely chopped, 1/4 pound thinly sliced
1 tablespoon fresh lemon juice
4 1/2 cups chicken stock or low-sodium broth
1 pound shiitake mushrooms, stems discarded and caps finely chopped
2 large garlic cloves, minced
2 teaspoons vegetable oil
Salt and freshly ground pepper
1/4 cup creme fraiche
1 1/2 teaspoons ground coriander
Chopped chervil or parsley, for garnish

Directions

1

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.
2

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.
3

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