Author: Alice Waters

The flavor of mushrooms is more pronounced if they have begun to color.


  • 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 White Truffle Oil


  1. Saute mushrooms lightly in butter over medium heat
  2. Combine, in large soup pot, mushrooms, chicken stock, celery, onion, and parsley
  3. Simmer, covered for 20 minutes
  4. While stock is simmering prepare Bechamel
  5. Drain the vegetables reserve the stock
  6. Blend vegetables or put them through a food processor.
  7. Slowly pour the stock into the Bechamel, return to heat and stir until the soup just reaches a boil
  8. Add the ground vegetables, heat, but DO NOT boil
  9. Season the soup with salt, paprika, and Sherry (nutmeg optional)
  10. 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
Posted by:il Fustino

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