Cream of Broccoli Soup with Wild Mushrooms

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   1.

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   Cut off the broccoli florets and use only these for the soup.

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   Wash and drain them.

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   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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   Drain, refresh in cold water so that they keep their color, and drain thoroughly.

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   2.

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   Cut off and discard the earthy ends of the mushroom stalks.

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   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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   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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    Place in an airtight container and keep cool.

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    4.

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    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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    Pour the puree into a saucepan, add the cream, and season with salt and pepper.

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    Strain the cream of broccoli through a fine sieve, and return it to the saucepan.

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    5.

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    Peel the shallot and chop it very finely.

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    Place in an airtight container and keep cool.

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    1.

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    Reheat the soup.

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    2.

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    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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    When it has almost completely evaporated, stir in the butter and shallot.

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    Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.

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

* Per serving · 4 servings · Values may vary.