I have just spent three days at a friend's house in Paris, and the street markets were full of fresh mushrooms. It occurred to me that button mushrooms are the most cultivated species, and you can get them fairly easily and at a more comfortable price. So I decided to try a simple creamy mushroom soup that is quite affordable and easy to make. I also made the soup in a French style, hence using butter instead of my usual olive oil cooking method and added a little cognac. I tried the soup both hot and cold and liked it both ways. —Maria Teresa Jorge
The word "velouté" In French translates to "velvety," and that's exactly what this savory mushroom soup is. It's also the same word for a French sauce made with roux and stock, but this time, it refers to a soup that is traditionally thickened with egg yolks, butter, and cream. Most versions nowadays, like this one, are thickened with just butter and cream. It's definitely one of our favorite ways to use button mushrooms, and it's comfort food at its finest. It's also elegant enough to serve at any dinner party or celebration. The best part is that you have to slice only 12 of the mushrooms; the rest are puréed, so you're not spending all night chopping up mushrooms. For the most pure white look, be sure to use freshly ground white pepper so you don't see black specks, but if you're not worried about that, feel free to use whatever option you like. It's also important to wash the mushrooms as thoroughly as you can to get rid of the sand and blemishes—again, to keep the final result as decadently white as possible.
The developer of this recipe noted that she also tried the soup with some freshly made white bread croutons, but they were a little bit too overpowering and the soup lost its "finesse," so it's best to eat the soup on its own for the best experience. You can always serve with crusty bread alongside. Also add cooked chicken, turkey, or duck if you have some to use up. —The Editors
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