- of dried white mushrooms - 3/4 Cups
- Butter - 6 Art. spoons
- medium leeks (about 1 pound), finely chopped - 3 pieces
- flour - 6 Art. spoons
- sherry - 3/4 Glass
- chicken broth - 5 cups
- finely chopped fresh thyme - 1/2 Teaspoon
- Assorted fresh mushrooms - 900 Grams
- salt and ground pepper - 1 To taste
- fatty cream - 1 glass
- milk - 1 cup
- cream from chervil - 1 Part
- small toasts - 1 Part
Pour the dried mushrooms with 2 cups of boiling water in a heat-resistant bowl and let stand to softness for about 30 minutes. Put mushrooms on a cutting board and finely chopped, set aside. Keep the liquid remaining after soaking the mushrooms. Melt the butter in a large saucepan over medium heat. Add the leeks, cook, stirring until it is soft, but not brown, 10 to 15 minutes. Add flour, cook for 2 minutes. Add sherry, beat whisk until smooth. Add broth, thyme, liquid, remaining after soaking the mushrooms and bring to a boil. Reduce the heat, simmer 5 minutes. Add dried and fresh mushrooms. Remove from heat. Pour into a large bowl. Beat the soup in 3 turns in the food processor to a consistency of puree, making sure that there are no whole mushrooms left. Pour the soup back into the pan. Bring to a boil, cook, stirring, 15 minutes. Season with salt and pepper. Add the cream and bring to a boil. Season with salt. Add milk, preheat. Serve immediately or store in the refrigerator closed for up to 3 days, preheating before serving. pour soup on plates, put 2 teaspoons of cream from Crevel in the center of each plate and sprinkle with croutons.
Servings: 12