Velouté of Wild Mushrooms
1oz dried porcini mushrooms
¾ cup sherry
4 Tbl unsalted butter
4 Tbl flour
2 medium onions, finely chopped
1 lb. fresh mushrooms, brushed clean and sliced
6 cups chicken stock
2 tsp. fine sea salt
½ tsp freshly ground black pepper
½ cup crème fraîche
Rinse the dried mushrooms well under running water and soak in sherry for 1 hour. Drain, reserving sherry. Rinse mushrooms to remove any remaining sand. Pass the sherry through a fine strainer and reserve. Leave mushrooms whole or coarsely chip as desired.
Melt butter in an 8-quart soup pot, add flour, and cook, stirring for 3 minutes. Add onions, fresh mushrooms, and porcini. Add stock and reserves sherry and bring to a biol, stirring occasionally. Lower heat, cover partially, and simmer 1 hour or until the wild mushrooms are tender. Can be made ahead up to this point, then reheated on stove.
Add crème fraîche, and season to taste. Sour cream can be substituted for crème fraîche, but only if the soup is never boiled afterwards.
Recipe adapted from HomeChef.