Potage les deux champignons from The Vegetarian Epicure: 262 Recipes That Bring Vegetarian Cooking to New Gastronomic Heights... by Anna Thomas

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Notes about this recipe

  • rmardel on March 18, 2025

    This soup is very much like the rich creamy mushroom soups of my childhood in the 1960s. It is perhaps too rich according to modern popular tastes, but I find the mouthfeel wonderful. It is a rich soup, intended for small servings, which is indeed the way similar soups were served in my childhood. It is also straightforward and simple, although I suspect the idea of making a velouté in a double boiler is an old-fashioned idea of simple. I don't think it would work as well with any other technique. The soup develops a more concentrated mushroom flavor with an overnight sit in the fridge and is easy enough to reheat in that same double boiler. This is boon if served as a first course. I''d like to play with using a mix of mushrooms, and perhaps rounding out the flavor even more.

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