Title: Wild Mushroom Soup (Veloute Forestiere)
Categories: Soup, Stews
Yield: 8 Servings

1 oz Dry wild mushrooms
3/4 c Sherry
4 tb Unsalted butter
4 tb Flour
2 md Onions; finely chopped
1 lb Fresh mushrooms; brushed
-clean and sliced
6 c White stock or chicken stock
2 ts Fine sea salt
1/2 ts Freshly ground black pepper
1/2 c Creme fraiche

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