Potage Veloute aux Champignons or creamy mushroom soup
What we need:
40 gr minced onions
6-7 tbsp of butter
3 tbsp of flour
6 cups of chicken stock
2 parsley springs
1/8 tbsp og thyme
salt and pepper to taste
440 gr of fresh mushrooms
1 lemon juice
2 egg yolks
120 ml of cream
optional: some more mushroom for garnish
3 tbsp of chopped parsley ( I used dill for garnish)
What we have to do:
1. Cook onions in 3 tbsp of butter for 8-10 min until soft but not browned.
2. Add flour and stir over moderate heat for 3 minutes.
3. Off the heat, mix in chicken stock and add mushroom stems. Simmer for 20 min. Skimming occasionally.
4. Melt 2 tbsp of butter in a pan and toss in mushrooms, salt and lemon juice. Cover and cook slowly for 5 min.
5. Pour the mushrooms into the soup and simmer for 10 min.(When mushrooms were done, I blended the soup.)
6. Beat egg yolks and cream in a seperate bowl. Slowly add one cup of soup. Mix it well. Then add all the cream and soup mix into the rest of the soup and heat it up for 2-3 min but do not let it simmer.
7. Off the heat, mix in the rest of the butter. Garnish with optional fried mushrooms and herbs.
I love mushroom soup and yours looks delicious.
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