Pastourelle Purée

Ingredients

• 4 white parts of leeks
• 1 onion
• 100 grams mousseron mushrooms, thinly sliced
• 3/4 liter white consommé (clear cooking stock)
• 600 grams potatoes
• 3–4 deciliters milk
• butter

Instructions

1. Sauté the sliced leek whites, onion, and thinly sliced mousseron mushrooms gently in butter. Moisten with three-quarters of a liter of white consommé, add the potatoes, and finish cooking gently. Pass the soup through a fine sieve (étamine). Adjust the consistency with 3–4 deciliters of milk, and finish by mounting with butter (monter au beurre) just before serving.
2. Garnish: Thinly sliced mousseron mushrooms, gently stewed in butter; potatoes cut into small dice, sautéed in butter until golden and crispy.
3. Note: This soup may also be prepared as a Crème or as a Velouté.