Potage aux cèpes
Cream of Mushroom Soup
Pronounced: poh tahzh / oh / sehp
INGREDIENTS:
1/2 ounce dried cèpes
1 cup dry white wine
2 Tablespoons unsalted butter
1 lb. white mushrooms, wiped clean and coarsley chopped
2 cups whole milk
2 cups heavy cream
4 cups chicken stock
salt & freshly ground white pepper
2 Tablespoons Cognac
For garnish: snipped fresh chives
1. Combine the dried cèpes and wine in a saucepan and bring to a boil over med-high heat.
2. Simmer for 5 minutes, remove from heat and cool for 15 minutes.
3. Strain through a fine sieve, reserving the liquid. Finely chop the cèpes.
4. Melt the butter in a large stockpot and sauté the chopped white mushrooms about 5 minutes. They should just be beginning to give off their juices.
5. Add the cèpes, reserved cèpe broth, milk, and cream and bring to a boil, stirring occasionally.
6. Lower the heat and simmer, uncovered for 45 minutes. Stir once and awhile.
7. Purée the soup in batches and return it to a large clean pot. Thin with the chicken stock.
8. Season with salt and white pepper and stir in the Cognac. Warm over low heat about 10 minutes.
To Serve:Serve the soup in warmed bowls and sprinkle with chives.
B-man
