This superb soup, Kalvesuppe med Madeira og Champignoner (kahl-vay-zoop-peh mayd mah-deer-ah oh sham-peen-yon-er) comes from Denmark. It is important to use the freshest of mushrooms, to ensure a delectably fresh flavour. To make the veal stock, follow our recipe for Chicken Stock, using
4 pounds of veal bones instead of a chicken carcass and giblets.
1 oz. butter
8 oz. mushrooms, wiped clean and thinly sliced
2 tablespoons flour
1 ½ pints veal stock
1 teaspoon salt
1 tablespoon chopped fresh chervil or
1 teaspoon dried chervil
5 fl. oz. double cream
3 tablespoons Madeira
In a large saucepan, melt the butter over moderate heat. When the foam subsides, reduce the heat to low and add the mushrooms. Cook them for 10 minutes, stirring occasionally.
Increase the heat to moderate and stir in the flour with a wooden spoon. Gradually add the veal stock, stirring constantly. Bring to the boil. Reduce the heat to low again, and simmer for 10 minutes.
Stir in the salt, chervil and cream.
Remove the saucepan from the heat. Pour the soup into a warmed tureen. Stir in the Madeira and serve immediately.