Joel Robuchon's Two-Mushroom Velouté

By BobD

Ingredients

• 1 1/4 pounds white mushrooms—1 pound finely chopped, 1/4 pound thinly sliced
• 1 tablespoon fresh lemon juice
• 4 1/2 cups chicken stock or low-sodium broth
• 1 pound shiitake mushrooms, stems discarded and caps finely chopped
• 2 large garlic cloves, minced
• 2 teaspoons vegetable oil
• Salt and freshly ground pepper
• 1/4 cup crème fraîche
• 1 1/2 teaspoons ground coriander
• Chopped chervil or parsley, for garnish

Details

Servings 6
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.

Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.