CookEat Recipe
Cream of Fresh Mushrooms
A smooth mushroom soup made with white veal broth and milk, finished with cream, egg yolks and lemon.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one and a half quarts of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Wash the three-quarter pound fresh cultivated mushrooms in plenty of cold water, drain thoroughly and slice finely. Gently fry them in one ounce of the butter for ten minutes, stirring occasionally. Lift out with a skimmer and pound to a pulp, retaining the mushroom butter in the pan.
Step 5
Stir the two and a half ounces flour into the retained mushroom butter over the heat for two minutes. Gradually mix in the measured one and a half quarts white broth and one pint milk. Add the mushroom pulp, the separate medium white onion sliced, two parsley branches, one chervil branch, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix, bring to a boil and gently boil for thirty-five minutes.
Step 6
Whisk the two pasteurized egg yolks with two gills cream and the juice of the quarter lemon. Stir in a little hot soup, then add the mixture to the pan with the remaining half ounce butter. Stir over gentle heat for about five minutes without boiling, continuing until the soup reaches at least 160°F.
Step 7
Strain through a sieve and then clean food-safe cheesecloth into a warm soup tureen, and serve promptly.
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