This is my adaptation of Auguste Escoffier’s Veloute Agnes Sorel, from his classic Le Guide Culinaire. This is a rich, lovely mushroom soup that screams for Chardonnay — or at least some sort of full-bodied white that’s gone through malolactic fermentation. Maybe a Viognier. What makes this soup Escoffier is the fact that I am using a veloute (vel-oo-TAY), a mixture of a simple butter-flour roux and poultry stock. I am also putting the soup together the way Escoffier directs, although I leave the addition of a liaison of eggs and cream up to you. I like it.
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Serving Size: 1 people (613g) | ||
Recipe Makes: 6 people | ||
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Calories: 377 | ||
Calories from Fat: 213 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 163mg | 50 % | |
Sodium 1286.4mg | 44 % | |
Potassium 815.6mg | 21 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.5g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 377
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