The French Cookbook

Mushroom Roasted Garlic Soup

3# quartered medium mushrooms

3 heads peeled garlic cloves

2 large finely diced carrots

1 large yellow onion, finely diced

1/2 stalk finely diced celery

1 chopped leek

7 cups of veal stock (preferred) or chicken stock

4 cups whipping cream

1 cup cooked rice

1 tablespoon butter

 

Lightly coat the peeled garlic cloves with olive oil and in a pan in a preheated 350 degree oven, roast them until they are just lightly colored.

In a large soup pot with 1 tablespoon of butter, sautÈ the diced vegetables and 1/2 of the quartered mushrooms for 5 to 10 minutes. Add the veal stock and 2 cups of the whipping cream and bring the soup to a boil, then reduce to simmer.

In a food processor using the steel blade, puree the cooled roasted garlic and the remainder of the mushroom to make a puree or duxelle of mushrooms

Spoon the duxelle into the simmering soup and cook for 1 hour. Add the cooked rice and the remaining cream and continue simmering for 30 minutes more.

Check the soup for seasoning and add as necessary salt, pepper, and cayanne pepper or pepper sauce to give the soup a little spark.