Velouté de Champignons

A silky wild mushroom cream soup made from a classic velouté base, garnished with truffle oil and chervil.

Ingredients

• 400g chicken thighs
• 1 cup arborio rice
• 1 tbsp minced garlic
• a pinch of herbes de Provence
• 2 tbsp unsalted butter
• a generous handful of shallots
• a handful of fresh parsley, chopped
• a generous spoonful of cognac
• 2 cups whole milk

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the cracked black peppercorns and bay leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and button mushrooms, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 30 mins.

6. 6

   Stir in the baguette and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the Dijon mustard and adjust the seasoning to taste.

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