Silky Mushroom Velouté with Pan-Fried Mushroom Slices

What you need

• 500 g (1 lb 2 oz) button mushrooms, wiped clean
• 50 g (3 1/2 tbsp) unsalted butter
• 2 shallots, finely chopped
• 1 tsp lemon juice, keeps the mushrooms pale
• 100 ml (1/3 cup) dry white wine, optional
• 30 g (1/4 cup) all-purpose flour
• 800 ml (3 1/3 cups) chicken stock, hot
• 150 ml (2/3 cup) heavy cream
• salt, to taste
• white pepper, to taste
• 1 tbsp chives, finely snipped, for serving

Method

Restated from the original video

1. 1

   Slice all the mushrooms thinly. Keep one handful of slices in a separate bowl for garnish.

2. 2

   Melt 10 g of the butter in a small frying pan over medium-high heat. Fry the garnish slices for 3-4 min, until golden, then add a pinch of salt and set them aside.

3. 3

   Melt the remaining 40 g of butter in a large pot over medium heat. Add the shallots and cook for 3 min, until soft but not colored.

4. 4

   Add the rest of the mushrooms and the lemon juice. Cook, stirring often, for 8-10 min, until the liquid they release has cooked off and they are soft.

5. 5

   Pour in the wine and boil for 2-3 min, until almost gone.

6. 6

   Sprinkle over the flour and stir for 2 min without letting it brown.

7. 7

   Add the hot stock a ladle at a time, stirring after each one so no lumps form. Bring to a simmer.

8. 8

   Simmer gently for 15 min with the lid ajar.

9. 9

   Blend the soup with an immersion blender until completely smooth. For a finer texture, pass it through a sieve.

10. 10

    Return the pot to low heat and stir in the cream. Warm it through without boiling, then season with salt and white pepper.

11. 11

    Ladle into warm bowls and top with the fried mushroom slices and chives.

Imported from cafedelites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.