Two-Mushroom Velouté

• 1 1/4 pounds white mushrooms, 1 pound finely chopped, 1/4 pound thinly sliced
• 1 tablespoon fresh lemon juice
• 4 1/2 cups chicken stock or low-sodium broth
• 1 pound shiitake mushrooms, stems discarded and caps finely chopped
• 2 large garlic cloves, minced
• 2 teaspoons vegetable oil
• Salt and freshly ground pepper
• 1/4 cup creme fraiche
• 1 1/2 teaspoons ground coriander
• Chopped chervil or parsley, for garnish

1. In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.
2. Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.
3. Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the creme fraiche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sauteed mushrooms and chervil and serve.

white mushrooms, lemon juice, chicken stock, shiitake mushrooms, garlic, vegetable oil, salt, crueme fraueeche, ground coriander, chervil

Taken from www.myrecipes.com/recipe/two-mushroom-veloute (may not work)