Mushroom Veloute (Mushroom Soup)

Recipe by windy_moon
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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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