2 pounds button mushrooms, washed
1 tablespoon butter plus 1 teaspoon
1 shallot, chopped
5 ounces heavy cream
2 cups chicken broth, homemade or canned
Salt and pepper to taste
Croutons (optional)

Roughly chop 1 1/2 pounds of the mushrooms and set aside. Put 1 tablespoon butter in a medium-size, heavy-bottomed saucepan over low heat and sauté the shallot until it releases its fragrance. Add the chopped mushrooms and a little salt and pepper and cook until the mushrooms begin to give off liquid (if you are using canned chicken broth, it may contain salt, so be careful not to add too much additional salt). Add broth and heavy cream and simmer (covered or uncovered, your preference) for about 45 minutes, stirring as needed. Be careful not to burn.

Meanwhile, chop the remaining 1/2 pound mushrooms into very small cubes (brunoise) and sauté them with 1 teaspoon butter. Season with salt and pepper and set aside.

When the roughly chopped mushrooms are done, purée in a blender. Pour soup into bowls and garnish with the brunoise of mushrooms and croutons.

Serves 4 people.

Editor’s Note:
This recipe comes directly from Au Petit Paris. It has not been tested by Texas Monthly.