Soups
Mushroom velouté with morels
A refined velouté with button mushrooms and morels, thickened with a roux and enhanced by a concentrated jus. Its velvety texture and delicate garnish make it an exceptional starter for eight guests.
- Serves
- 8 people
- Preparation
- 1 h
- Cooking
- 30 min
Ingredients
Method
Prepare the mushrooms: cut half of them into julienne and roughly chop the rest. Finely chop the morels and slice the leek whites.
Fry this aromatic garnish in a hot sauté pan with a portion of butter.
Stew the mushroom julienne in a sauté pan with a little lemon water and a pinch of salt. Cover with a piece of greaseproof paper and keep over a low heat for five minutes.
In another saucepan, sweat the leeks in butter. Sprinkle with flour and cook to a blond roux. Gradually stir in the white stock or water.
Add the mushroom trimmings and chopped mushrooms. Cover and leave to simmer over a low heat for thirty minutes.
Blend the velouté, incorporating the cream and butter. Pass it through a fine chinois lined with muslin, pressing with a ladle to extract a perfectly smooth texture. Keep warm in a bain-marie.
Reserve the strained liquid obtained to flavour a whipped cream. Dilute it slightly, bring to the boil, strain a second time and keep this liquid chilled.