Wild Mushroom Soup (Veloute Forestiere)

Ready in 1 hour

Top-ranked recipe named "Wild Mushroom Soup (Veloute Forestiere)"

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Ingredients

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4 tb Flour
1 oz Dry wild mushrooms
3/4 c Sherry
1 lb Fresh mushrooms; brushed
6 c White stock; or chicken stock
2 ts Fine sea salt
2 md Onions; finely chopped
1/2 ts Black Pepper; freshly ground
4 tb Unsalted butter
1/2 c Creme fraiche

Original recipe makes 8

Servings  

Preparation

1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender. Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche. MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness. MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving. SERVING SUGGESTION: Serve this rich soup as a first course before a light main course such as a grilled fish. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh on Apr 16, 1998

Calories Per Serving: 399 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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