Potage A La Reine

Preparation

1. Step 1

   Place the chicken in a narrow, stainless-steel stockpot. Add enough water to cover the chicken, then add the thyme, bay leaves, and 1½ teaspoons salt, and bring to a boil. Immediately reduce the heat and boil gently, covered, for 10 minutes. Let the chicken cool in the stock, still covered, for about 1 hour, or until lukewarm.

2. Step 2

   Strain 3 cups of the stock from around the chicken and place it in a saucepan. Add the leek and bring the stock to a boil. Boil gently for 5 minutes. Add the carrots and celery, and bring the stock back to the boil. Boil gently for 3 minutes. Add the mushrooms and the ½ teaspoon salt, and boil gently for an additional 3 minutes. Remove from heat.

3. Step 3

   Remove the chicken from the remaining stock. Peel off and discard the skin. Pick the meat from the bones and shred it into 1-inch pieces. Line a colander with dampened paper towels and strain the stock through the towels. Skim the fat from the surface of the stock (you should have 7 cups). If you have too much stock, boil to reduce it to 7 cups; if you have too little stock, add enough water to bring it to 7 cups. Add the bouillon cubes to strengthen the stock.

4. Step 5

   Just before serving, add the vegetable garnishes with their cooking juices and the shredded chicken. Reheat gently to a boil. Divide among six large bowls or soup plates, and serve immediately.

5. To Make the Veloute

   1. Step 4

      In a sturdy saucepan melt the butter. Whisk in the flour and cook for 10 seconds. Add half of the remaining stock (3½ cups) and mix well with a whisk. Bring to a boil, whisking occasionally, to form a smooth mixture. Add the rest of the stock and the pepper and return the mixture to a boil. If any lumps remain, strain the soup and return it to a clean saucepan. Add the cream and bring the mixture to a boil. Remove from heat.