- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 17 Times
- 1 pound fresh morels or boletus mushrooms (American cepes), or substitute 2 ounces dried morels, 2 ounces dried cepes and ¾ pound fresh button mushrooms
- 3 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
- Salt and freshly milled pepper
- Food processor
If using dried mushrooms, plump them in the stock for about 1 hour before cooking. In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan. Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat and whisk in the flour-butter mixture. Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves. Serve immediately.
© Christopher Idone
Nutritional information is based on 5 servings, and includes 1/8 teaspoon of added salt per serving.