Duration: 2 hours
Number of students: 6
Tickets: $60 per person
Price includes expert instruction, demo, and hands-on practice. Come to learn a classic French version of this comforting and elegant soup. At the end of the class, enjoy a freshly made bisque with a glass of white wine (BYO).
Classic French Cream of Mushroom is an example of veloute-based soups. Veloute (vel-oo-TAY) is a cooked mixture of a butter and flour, roux, and stock. Veloute creates the body of this soup, which is then flavored with shallots and mushrooms. Fresh chanterelles, porcini, morels, cremini, button mushrooms are all good choices. They make a rich, velvety mushroom soup that wonderfully pairs with Chardonnay or any other full-bodied white wine.
Most of the modern cream of mushroom soup recipes are adaptations of Auguste Escoffier’s Veloute Agnes Sorel (recipe #671). Agnes Sorel (1422-1450) was a favorite of Charles VII of France. Several dishes have been made in her honor, most of which contain chicken and a garnish that includes ham or tongue. The whiteness of these dishes echoes Agnes’s purity, and the red the blushing beauty of ‘Dame Sorel.’
Drinks. Bring your own French full-bodied white wine to be served with your French Cream of Mushroom Soup.
Appearance. We will eat collectively cooked food. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it.
Have comfortable clothes and shoes. I’ll provide you with an apron.
Please, let me know if you have any food or kitchen chemicals allergies.request class