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Mushroom Soup

    1/2 oz. dried cepes*
    1 cup dry white wine
    2 tbsp. unsalted butter
    1lb. white mushrooms, cleaned and coarsely chopped
    2 cups milk
    2 cups heavy cream
    4 cups chicken stock, preferably home made
    salt and freshly ground white pepper to taste
    2tbsp. cognac
    snipped fresh chives for garnish

Combine the dried cepes and white wine in a small saucepan and bring to a boil over med.-high heat. Simmer for 5 min, remove from the heat, and let stand for 15 min. Strain the liquid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve as well. Melt the butter over med. heat in a large stockpot. Add the cepes, reserved broth, milk, and cream and bring to a boil, stirring occasionally. Lower the heat and simmer the soup, uncovered, stirring every now and then, for 45 min.

Puree the hot soup in a blender in batches until very smooth. Return the soup to a large clean pot and thin by stirring in the chicken stock. Season with salt and pepper and stir in the cognac. Warm the soup over low heat until heated through, about 10 min. Ladle small portions into bowls and garnish each with a sprinkling of chives. Serve at once. Makes 8 servings.

(from: 'Pedaling Through Burgundy' *

*Available in-store. Click Here

** Available in-store.


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