Yield: 6 servings (if strained)
See Abbreviations, if needed
5 medium-sized shallots, sliced
1 leek, white only, sliced
1 garlic clove, pureed
1/2t fresh nutmeg
1/2t tarragon
5oz unsalted butter
1.5 pounds mushrooms, sliced
64 oz chicken broth, none or low salt
S/P to taste (needs quite a lot of both) Use white pepper corns if you
have them
1/2C half and half (for color)
parsley stems and pickled lemon slices for garnish (optional)
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1. In a deep chef’s pan, sweat shallots
and leek to translucent in butter
2. Add garlic, S/P, nutmeg and tarragon
3. Add sliced mushrooms and simmer for 20 minutes
4. Add broth and simmer another 20 minutes
5. Strain out a dozen nice mushroom slices and set aside
6. Puree the soup in the pan with a stick blender, or decant to a table
blender
7. Strain the soup through a ‘china cap” or other strainer (see
photo of strainers below)
8. Return strained soup to the pan, add the nice mushroom slices, heat
again and adjust seasoning
9. Hold point (refrigerate)
10. On order, heat the soup and add half and half cream to get a lighter
color (not too much)
11. Serve hot, garnished with parsley and paper thin slices of pickled
lemon
