Mushroom Veloute (Mushroom Soup)

Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  onion, medium size, finely chopped
• 4  tablespoons butter, unsalted
• 3  tablespoons all-purpose flour
• 1⁄2 cup madeira wine or 1⁄2 cup dry sherry
• 1  quart chicken broth or 1  quart vegetable broth or 1  quart  dried porcini  mushroom broth
• 14  ounces white mushrooms or 14  ounces cremini mushrooms, rinsed and dried
• 1  cup heavy cream
•  salt
•  pepper
• 1⁄2 cup heavy cream, lightly whipped

Directions

1. Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
2. When the onion turns translucent (after about 10 minutes), add the flour.
3. Stir over medium heat for 5 minutes more to cook out the starchy taste.
4. Add the Madiera (or sherry) and broth.
5. Whisk the soup to get rid of any lumps, and bring it to a simmer.
6. Simmer for 5 minutes.
7. Put the mushrooms in a blender and add 1 cup of the hot soup base.
8. Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
9. Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
10. Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
11. Bring the soup back to a simmer and season it with salt and pepper.
12. Ladle it into hot bowls and put a dollop of whipped cream on each serving.