- 2 1/2 pounds broccoli
- 10 ounces wild mushrooms (cèpes, chanterelles, mousserons, etc; one single variety or a mixture)
- 3 cups chicken stock
- 5/8 cup whipping cream
- Salt and freshly ground pepper
- 1 shallot
- 1 1/2 tablespoons unsalted butter
- Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.
- Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.
- Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.
- Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper. Strain the cream of broccoli through a fine sieve, and return it to the saucepan.
- Peel the shallot and chop it very finely. Place in an airtight container and keep cool.
- Reheat the soup.
- Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.
- Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.