Broccoli Soup, Cream of w Wild Mushrooms Serves 4

Cook florets, uncovered, in a large amount of boiling salted water for 5 min. Drain, refresh in cold water, and drain thoroughly. Clean mushrooms. Cut large into 1/8″ slices, medium into quarters, and leave small ones whole. Place in airtight container and keep cool. Bring stock to boil, pour it over broccoli, and puree in blender or food processor. Pour into saucepan, add cream, and season. Strain through fine sieve, and return to saucepan. Peel shallot and chop finely. Place in airtight container and keep cool. When ready to serve: reheat soup. Heat nonstick skillet until very hot, add mushrooms, season and stir w wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in butter and shallot. Cook 2 min, stirring constantly, then scoop the mushrooms onto paper towels to drain. Pour soup into warmed bowls and pile a mound of hot mushrooms into center.

Broccoli 2.5 lb
Mushrooms 10 oz wild
Stock 3 c chicken
Heavy Cream 0.75 c
Shallot 1
Butter 1.5 T unsalted