Mushroom Veloute

Soups, stews
Chef Sokun Slama, New Southern Kitchen, Whiteville, N.C.

10 ounces mushrooms (porcini, portabello, cremini or shitake, or a mix of those)
2 ounces butter
3 ounces shallots, diced
4 ounces whole white peppercorns
1 pint chicken broth
10 ounces heavy cream
Salt and pepper to taste



Clean mushrooms by wiping them with a dry paper towel. Do not wash them. Chop cleaned mushrooms.

Melt the butter in a pot and add the diced shallots. Add in the chopped mushrooms. Let it all simmer on low heat for 10 to 15 minutes, until ingredients are soft. Add a pinch of salt.

In another pot, toast the peppercorns until golden (do not let them burn). When golden, add in the chicken broth and bring to a boil.

Run through a sieve to remove the peppercorns. Pour the broth over the mushrooms. Cook over low heat for 15 minutes. Add the heavy cream and let simmer for another 5 minutes.

Season with salt and pepper to taste. Blend until smooth.