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1
1.
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2
Cut off the broccoli florets and use only these for the soup.
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3
Wash and drain them.
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4
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.
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5
Drain, refresh in cold water so that they keep their color, and drain thoroughly.
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6
2.
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7
Cut off and discard the earthy ends of the mushroom stalks.
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8
If you are using cepes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.
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9
3.
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Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole.
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11
Place in an airtight container and keep cool.
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12
4.
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13
Bring the chicken stock to a boil, pour it over the broccoli, and puree in a blender or a food processor.
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14
Pour the puree into a saucepan, add the cream, and season with salt and pepper.
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15
Strain the cream of broccoli through a fine sieve, and return it to the saucepan.
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16
5.
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17
Peel the shallot and chop it very finely.
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18
Place in an airtight container and keep cool.
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19
1.
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20
Reheat the soup.
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21
2.
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22
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.
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23
When it has almost completely evaporated, stir in the butter and shallot.
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24
Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.
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25
Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.
