Cream of Broccoli Soup with Wild Mushrooms

Preparation

1. Preparation

   Step 1

   1. Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.

   Step 2

   2. Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.

   Step 3

   3. Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.

   Step 4

   4. Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper. Strain the cream of broccoli through a fine sieve, and return it to the saucepan.

   Step 5

   5. Peel the shallot and chop it very finely. Place in an airtight container and keep cool.

2. Finishing Touches

   Step 6

   1. Reheat the soup.

   Step 7

   2. Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.

3. Presentation

   Step 8

   Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.