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French Mushroom Soup



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La Belle Cuisine


French Mushroom Soup

White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

 (Serves 6)

4 tablespoons unsalted butter
2 leeks, trimmed and split lengthwise,
washed well, thinly sliced
1 teaspoon minced garlic
2 pounds white mushrooms, sliced
2 1/2 teaspoons salt
1 Idaho potato, peeled and diced
2 celery ribs, diced
4 cups chicken stock
1 package (5.2 ounces) Boursin cheese
3 tablespoons Calvados
1 1/2  teaspoons fresh lemon juice
1 tablespoon chopped fresh chervil leaves
1/2 teaspoon freshly ground black pepper

 1. Melt the butter in a large nonreactive saucepan set over medium heat.
Add the leeks and cook until soft, about 3 minutes. Add the garlic and
cook for 2 minutes. Add the mushrooms and 1/2 teaspoon of the salt
and cook until the mushrooms begin to soften, about 5 minutes. Add
the potato, celery, and chicken stock and bring to a boil. Reduce the
heat to low, cover, and simmer until the potatoes are soft, about
30 minutes.
2. Purée the soup in batches in a food processor or blender. Return the puréed soup to the saucepan and crumble in the cheese. Whisk until thoroughly melted. Stir in the Calvados, lemon juice, chervil, pepper,
and the remaining 2 teaspoons salt.
3. Serve immediately, or let cool to room temperature, cover, and
refrigerate for up to 2 days.

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