Birthday Soup

Sure, this could be a Jesus reference, but the Birthday I am referring to is my friend Louise's.  She adores all things French, so I hosted a Julia Child cooking class and dinner at CulinAerie a few weeks ago.  I am bringing one of the recipes we learned to make for Christmas dinner tomorrow, and since I'm sure I'll forget to type, I'm sharing it now. Potage Veloute aux Champignons (or, mushroom soup)

(serves 6-8)

  • 3 Tbs unsalted butter
  • 1/2 medium yellow onion, peeled and diced fine
  • 2 medium garlic cloves, peeled, degermed and finely diced
  • 1 lb domestic white mushrooms, tough ends and stems removed, and chopped fine
  • 1 oz dried porcini mushrooms
  • 1/2 medium russet potato, peeled and diced in small dice
  • 3 C homemade chicken stock
  • 1/2 C heavy cream
  • Sea salt and fresh black pepper

Heat the butter in a 5-quart heavy bottomed pot over medium heat.  Add the onion and garlic and saute, stirring frequently, until onion is translucent, about 5 minutes.

Add the mushrooms and potato, then the chicken stock.  Add lots of salt, and simmer for about 25 minutes, until potatoes are tender.  Puree the soup in batches in a blender, or with an immersion blender, then return to the rinsed pot.  Heat the soup to a simmer, stir in cream and adjust seasoning (lots of salt and pepper).  Serve immediately.