ESCOFFIER'S CREAM OF MUSHROOM SOUP
Steps:
- 1.Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. 2.Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at least 1/3 and be silky looking. 3.While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water. 4.Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. 5.Buzz the mushroom base into a puree in a food processor. 6.OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer. 7.When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. 8.OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown. 9.Beat together the egg yolks and cream, then ladle - a little at a time - some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. DO NOT BOIL. 10.OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat. 11.To finish the soup, turn off the heat and whisk in the remaining butter. 12.Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.
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Lisa Nsama
[email protected]This soup is a bit pricey to make, but it's worth it. The ingredients are all high-quality and the flavor is amazing.
Anthony Howell
[email protected]I followed the recipe exactly and the soup turned out perfectly. I love the addition of white wine and cognac. It really adds a depth of flavor.
Vera Love
[email protected]This is the best cream of mushroom soup I've ever had. It's so flavorful and creamy. I will definitely be making it again.
Monday Egbe
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved the rich flavor and the creamy texture.
Md Ts
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and elegant soup that's perfect for a special occasion.
Saide Hossain
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Shahruk Khan
[email protected]This soup is so creamy and flavorful. I love the addition of white wine and cognac. It really takes the flavor to the next level.
Yubraj Khadka
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's the perfect soup for a special occasion or a casual weeknight meal.
lisa leonard
[email protected]This is my new favorite soup recipe! It's so easy to make and it always turns out perfect. I love that I can use any type of mushrooms I have on hand.
Bhatti Sab
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone raved about how delicious it was. I will definitely be making it again.
Dip Baruri
[email protected]This soup was amazing! I followed the recipe exactly and it turned out perfectly. The mushrooms were so flavorful and the soup was so creamy and rich. I served it with a side of crusty bread and it was the perfect comfort food on a cold night.
Rajib Bapari
[email protected]Escoffier's Cream of Mushroom Soup was a delightful culinary experience. The flavors were perfectly balanced, with the rich mushroom broth complemented by the creamy texture. The addition of white wine and cognac added a subtle depth of flavor that e