Cream of Porcini (Ceps), a recipe from Gourmetpedia

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Cream of Porcini (Ceps) Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 40 minutes
Cooking time: About 1 hour

Difficulty: Easy

Chef's Note

If you don't have cream of rice, you can thicken the soup with a little cornstarch.

Ingredients

- 1 kg (2 1/4 lb.) Ceps

- 1 leek

- 1/2 onion

- 1.5 liter (6 cups) chicken stock

- 100 ml (6 tbsp.) cream

- 100 ml (6 tbsp.) milk

- 50 g (3 tbsp.) butter

- Salt and pepper

- 1 tbsp. oil

- 1 tbsp. cream of rice

Method

Wash and trim the leek; peel the onion; chop finely;
clean the mushrooms; slice thinly, setting aside 3 to 4 caps for garnish;
in a large saucepan, gently cook the onion and leek in the butter until lightly colored;
add the mushrooms and sauté until they have given off their liquid;
add the stock; bring to a boil; reduce the heat; cover and simmer for 40 minutes;
purée everything in a blender; combine the cream of rice with the milk and add to the blender; mix well;
return everything to the saucepan; simmer gently for 10 minutes;
pour through a fine-mesh strainer if necessary; blend in the cream;
slice the reserved mushroom caps into 3 mm thick slices; sauté in a skillet in 1 tbsp. oil just until softened; drain;
season the velouté with salt and pepper to taste; ladle into soup bowls; garnish with the cep slices.

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