Champignons de Paris
Giclee Print
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

French Mushroom Soup

“Nature alone is antique and the oldest art is mushroom.”
~ Thomas Carlyle

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Forest Mushrooms Sprout up on the
Grassy Forest Floor
Photographic Print
Lewis, Michael S.
Buy at AllPosters.com

French Mushroom Soup


The 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.

Featured Archive Recipes:
Chef Keegan's Cream of Mushroom Soup
Michele's Mushroom Soup with Pasta
Wild Mushroom Soup
Winter Mushroom Soup