One of my favorite sights in the fall is the appearance of the wild-mushroom sellers in the Paris markets. Freshly foraged from the forest floor, the mushrooms come in all shapes, sizes and colors, their sylvan origins confirmed by the pine needles still clinging to them.
A velvety-smooth cream soup is the perfect vehicle to show off the deep flavors of these seasonal treats. You can use any combination of wild mushrooms you like or showcase a single variety if you prefer. Wild mushrooms can get expensive, so if budget is a concern, feel free to substitute up to half of the mushrooms in this recipe with cultivated ones, such as cremini, portobello or even button—just bear in mind that since these contain more water, they will take a little longer to cook.
While this soup tastes creamy and decadent, the texture comes not from cream but from the velouté, a classic French mother sauce made by thickening stock (and in this case […]