Author: Alice Waters
The flavor of mushrooms is more pronounced if they have begun to color.
Serves: 4
INGREDIENTS
1/2 pound, mature mushrooms with stems
2 tablespoons, unsalted butter
2 cups, chicken stock or broth
1/2 cup, tender celery – chopped
1/4 cup, onion – sliced
1/8 cup, parsley – shredded
1 cup, Bechamel
1 1/4 teaspoons, salt
1/8 teaspoon, paprika
3 tablespoons, Sherry
1/8 teaspoon, nutmeg (optional)
heavy cream
paprika
sprigs of parsley or chapped chives
il Fustino Organic White Truffle Oil
METHOD
- Saute mushrooms lightly in butter over medium heat
- Combine, in large soup pot, mushrooms, chicken stock, celery, onion, and parsley
- Simmer, covered for 20 minutes
- While stock is simmering prepare Bechamel
- Drain the vegetables reserve the stock
- Blend vegetables or put them through a food processor.
- Slowly pour the stock into the Bechamel, return to heat and stir until the soup just reaches a boil
- Add the ground vegetables, heat, but DO NOT boil
- Season the soup with salt, paprika, and Sherry (nutmeg optional)
- Serve with a splash of heavy cream or a swirl of Truffle oil and a garnish of paprika, and a sprig of parsley, or chopped chives
