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|
|Calories from Fat: 213 (56%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 377
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