Velouté Aux Champignons De Paris - Button Mushroom Velouté

• 6 cups Paris or Button Mushrooms - white, fresh
• 3 tablespoons lemon juice
• 3 onions medium yellow sliced
• 2 tablespoons Cognac
• 4 cups milk
• 2 tablespoons butter
• !/2 cups cream
• white pepper
• salt
• parsley chopped for garnish

1. Wash the mushrooms very well under running water. Then put them in a big bowl filled with water and add the lemon juice and leave for 1/2 an hour. Rewash them again, making sure they have no sand attatched. Remove any blemishes they might have. Keep them whole.
2. In a pot over medium heat, melt the butter, add the sliced onions and sweat. Add the Cognac and let the alcohol evaporate completely. Add the whole mushrooms, the milk and simmer over low heat for 30 minutes covered.
3. Remove 12 mushrooms, slice them and set aside. Add the cream and process the soup until very smooth and velvety. If too liquidy, return the pan to the heat and simmer 10 more minutes. If too thick add a little extra milk.
4. Add the laminated mushrooms. Season with salt and freshly ground WHITE pepper to your tasting. (It's important to use white pepper so you don't see specks of black in the white soup.
5. Serve hot or cold, sprinkled with finely chopped parsley. I also tried the soup with some freshly made white bread croutons but they were overpowering and the soup lost its "finesse" so I am sticking with the pure veloute.

mushrooms, lemon juice, onions, cognac, milk, butter, cream, white pepper, salt, parsley

Taken from food52.com/recipes/928-veloute-aux-champignons-de-paris-button-mushroom-veloute (may not work)