Mushroom Vichyssoise Recipes

Steps:

• Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
• Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
• Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
• Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
• Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
• Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
• Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.
• Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.
• In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.
• Seed reserved chili and cut into julienne strips (wear rubber gloves).
• Serve soup topped with chili strips and chives.

Steps:

• Saute onions in butter.
• Add leeks, potatoes and mushrooms and vegetable broth.
• Season to taste and simmer for 20 minutes until vegetables are tender.
• Remove from heat and blend until a smooth puree is formed.
• Refrigerate until cold.
• Just before serving, stir in cream and garnish with chives.

Steps:

• Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
• Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.