Make the veloute. Heat the stock to a bare simmer. In
another pot, heat the butter until frothing and stir in the
flour. Stirring all the while, let this cook for a few minutes
over medium heat. Do not let it brown. Whisk the hot stock
into the roux and let this simmer for 20 minutes, stirring
often. You want it to slowly cook down by at about 1/4 and
be silky looking.
While the veloute is simmering, make the mushroom base.
Mince the mushrooms and shallots fine and sweat them in a
saute pan over medium heat with a touch of salt. Cook,
stirring often, until the shallots are translucent and the
mushrooms give up their water
Crumble the saffron into the brandy and add it to the
mushroom base. Turn the heat up to high and toss or stir to
combine. Cook until the brandy is nearly gone. Buzz the
mushroom base into a puree in a food processor.
OPTIONAL- If you want a truly refined French soup, push
this puree through a fine-mesh strainer.
When the veloute is ready, add the mushroom puree and
stir well to combine. Cook this at a bare simmer for 10
minutes. OPTIONAL- If you want a mushroom garnish, slice
a few chanterelles lengthwise and sear them in an dry pan
until they give up their water and brown.
Beat together the egg yolks and cream, then ladle — a little
at a time — some soup base into the egg-cream mixture.
This is called a liaison, and you are tempering the eggs with
the hot stock slowly, so they do not congeal. Once you have
3 or 4 ladles of soup into egg-cream mixture, pour it all
back into the soup and simmer. Do not boil or it will break.
OPTIONAL- Put this soup through the fine-mesh strainer
again to remove any lumps and return to low heat.
To finish the soup, turn off the heat and whisk in the
remaining butter. Serve with the seared mushrooms in the
center, with crusty bread and white wine. Enjoy decadence.
Originally Submitted
3/7/2020
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