2 months ago, I disliked mushroom soups.
I happened to go to Giverny with my companion for a short 2-days trip, completely off-season. We did not know that, come November, the town was virtually empty on weekdays. We couldn’t even find a single restaurant opened for lunch.
Fortunately, our nearby hotel had its own inn, but with a unique menu… whose starter was a mushroom velouté. Well, we didn’t have other options, so I relunctantly went with it.
I’m very glad I did. You’ve guessed it ; this mushroom velouté was out of this world. I was immediately bent on reproducing it, sooner rather than later.
I’m proud to say I managed to recreate it on my first attempt. Sometimes, French cooking is quite simple to figure out ; good produce and decent amounts of butter and cream will go a long way.
Fear not ; this mushroom velouté is not unreasonable, considering you only need a small serving of this thick, creamy soup to be satisfied.
Mushroom velouté – Recipe
Ingredients – Advice & key points
- Mushrooms :
- I used 50% button mushrooms to bulk up the soup, 25% chanterelles for their fruity flavour, and 25% shiitake mushrooms for a smokier taste.
- You could only use simple button mushrooms, and the soup would still be delicious.
- Veggie option :
- This is almost a veggie dish ; i used chicken bouillon for this recipe.
- You can of course use veggie stock instead, but try to find a decent one !
- Heavy cream : Use quality, full-fat heavy cream for this recipe.
- I’ve tried the recipe without white wine and it’s just as good.
- The vinegar-cap trick is a common one amongst professional chefs ; when added by the end, it elevates most soups’ flavour instantly, without being detactable at all.
- You can either serve this velouté as a main -I especially like it for a light supper- or as a starter ; the serving size here is more advisable for starters.
Let’s get soupy !
Mushroom velouté (with croûtons)
Description
This failproof mushroom velouté is the perfect starter to impress your guests : sapid, light yet with a strong delectable aftertaste, I guarantee that not one spoonful will be lost.
Ingredients
For the Soup
For the Croûtons
Instructions
Chop it up
Brush and/or wash mushrooms with a damp cloth. Chop the buttons ones coarsely.
Chop your shallots coarsely.
Start your soup
Add your oil and butter to a medium-large pot and get it to medium-high heat.
Add your shallots, leave for 2 minutes.
Turn up the heat to medium-high and add your mushrooms. Cook until browned, around 10 minutes. Add salt at the 5mn mark.
While the mushrooms cook, chop your bread into cubes and peel the garlic cloves.
When they're browned, deglaze with white wine. Let it evaporate, around 2 minutes.
Add stock. Bring to a boil, then simmer 15 minutes.
Make your croûtons !
To a pan on medium heat, add oil and butter.
Add your garlic ; leave it 1 minute.
Add your croûtons. Wait until they turn golden on all sides (around 10 minutes).
Finish it !
With a hand mixer, blend your soup.
Turn off the heat, then add your cream and your vinegar.
Adjust the seasonings if needed.
Serve the soup in individual plates with a few croûtons on top.
Et voilà !! You're done !