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What You Need:
(To serve 4 to 6)
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1½ pounds fresh mushrooms
9 tablespoons butter (1 quarter-pound stick plus 1 tablespoon)
2 finely chopped shallots or scallions
6 tablespoons flour
6 cups chicken stock, fresh or canned
2 egg yolks
¾ cup heavy cream
Salt
White pepper
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Translate this recipe:
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| How To Cook: |
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1. Separate the mushroom caps and stems. Then slice half the mushroom caps about 1/8 inch thick and coarsely chop the remaining caps and all the stems. In an 8- to 10-inch enameled or stainless-steel skillet (iron or aluminum will discolor the mushrooms), melt 2 tablespoons of the butter over moderate heat.
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2. When the foam subsides, add the sliced mushrooms and cook them, tossing them constantly with a wooden spoon, for 2 minutes or until they are lightly colored. With a slotted spoon, transfer them to a bowl and set them aside. Melt an additional 2 tablespoons of butter in the same skillet and cook the chopped mushroom caps and stems and the shallots for 2 minutes. Set them aside in the skillet.
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3. In a heavy 4- to 6-quart saucepan, melt the remaining 5 tablespoons of butter over moderate heat. Remove the pan ftom the heat and stir in the 6 tablespoons of flour, then cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let this raux brown.
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4. Remove the pan from the heat, let cool a few seconds, then pour in the chicken stock, beating constantly with a wire whisk to blend stock and raux. Return to heat and stir until this cream soup base comes to a boil, thickens and is perfectly smooth. Then add the chopped mushrooms and shallots and simmer, stirring occasionally, for 15 minutes.
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5. Puree the soup through a food mill into a mixing bowl and then again through a fine sieve back into the saucepan. With a wire whisk, blend the egg yolks and the cream together in a bowl. Whisk in the hot pureed soup, 2 tablespoons at a time, until ½ cup has been added. Then reverse the process and slowly whisk the now-warm egg-yolk-and-cream mixture into the soup.
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6. Bring to a boil, and boil for 30 seconds, stirring constantly. Remove the pan from the heat. Taste and season with salt and white pepper. Add the reserved sliced mushrooms and serve the soup from a tureen or individual soup bowls.
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