Two-Mushroom
Yield: 6
Velouté
The secret to this mushroom
soup: a little crème
fraîche. More Fantastic Soups
Ingredients
1 ¼ pounds white
mushrooms (1 pound
nely chopped, 1/4
pound thinly sliced)
1 tablespoon fresh
lemon juice
4 ½ cups chicken stock
or low-sodium broth
1 pound shiitake
mushrooms (stems
discarded and caps
nely chopped)
2 large garlic cloves
(minced)
2 teaspoons vegetable
oil
Salt and freshly
ground pepper
¼ cup crème fraîche
1 ½ teaspoons ground
coriander
Total: 40 mins
© Tina Rupp
Directions
Step 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.
Step 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.
Step 3
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
Chopped chervil or
The soup and sautéed mushrooms can be
parsley (for garnish)
refrigerated separately overnight. Reheat gently.

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

Nutrition Facts
Per Serving:
.

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