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Wild Mushroom Veloute
Wild Mushroom Veloute (Soup) (serves 8)
1 oz. dry wild mushrooms (I prefer porcini)
1/2 Cup Narrow Gate Chardonnay (or other dry white wine)
1/4 Cup Sherry
4 tablespoons unsalted butter
4 tablespoons flour
2 medium white or yellow onions, finely chopped
1 pound fresh white or cremini mushrooms, brushed clean & sliced thin
6 cups Vegetable or Chicken Stock (I prefer homemade and used a mushroom/leek stock)
2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 C creme fraiche or sour creme or heavy creme
1. Rinse the wild mushrooms well under running water; then soak them in sherry & wine for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry/wine through a fine strainer and reserve.
2. Melt the butter in an 8-qt. soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild rehydrated mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender. Add the seasonings, taste, and adjust.
3. Remove from the heat and, if hot, temper in the creme by slowly whisking in 1/2 cup of hot soup into the creme, up to 1 1/2 cups. Then slowly whisk in the warmed creme and soup mixture into the soup. This will prevent the creme from curdling.