1,562 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Mushroom velouté

Name: Mushroom velouté
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g mushrooms; 100 g potatoes; 1 shallot; 30 g butter; 1 litre water; 2 tablespoons cornflour; 150 ml cream; salt; pepper

This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.

165 K 4.2/5 (14 reviews)

55 min.

Easy

2.50 €

6 people

9 Ingredients

Last modified on: May 10^th 2023

For 6 people, you will need:

1 400 g mushrooms
2 100 g potatoes
3 1 shallot
4 30 g butter
5 1 litre water
6 2 tablespoons cornflour
7 150 ml cream
8 salt
9 pepper
Total weight: 1,585 grams

Times for this recipe

Preparation: 45 min.

Cooking: 10 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 400 g mushrooms.

Stage 2 - ⌛ 20 min.

Peel, wash and cut into small pieces around 100 g potatoes.

Stage 3 - ⌛ 5 min.

Prepare 1 shallot, and chop finely.

Stage 4 - ⌛ 2 min.

Melt 30 g butter in a large saucepan on medium heat, then add the shallot. Salt, pepper and cook for 1 or 2 minutes.

Stage 5 - ⌛ 3 min.

Add the mushrooms and potato and stir well.

Cook for 2 or 3 minutes.

Stage 6 - ⌛ 5 min.

Pour in 1 litre water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.

Stage 7 - ⌛ 5 min.

Mix 2 tablespoons cornflour with 2 tablespoons of water.

Turn down the heat and blend thoroughly. Add the cornflour at the end while still blending.

Stage 8 - ⌛ 5 min.

Finish by adding 150 ml cream and blend briefly to mix well. Check seasoning.

Remarks

It's easiest to use cultivated button mushrooms (that the French call champignons de Paris), even tinned mushrooms, but if you can, use freshly-gathered wild mushrooms, as the flavour will be so much better.

You can also add a handful of dried mushrooms (morels, chanterelles, etc.), simply rinsed. Again this willl improve the flavour, making it not only stronger, but woody.

Keeping: A few days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=7 %	60 RDI=6 %	30 RDI=4 %	540 RDI=30 %	2,280 RDI: 30 %
Per 100 g	1 RDI=0 %	3 RDI=0 %	1 RDI=0 %	30 RDI=2 %	140 RDI: 2 %
Per person	2 RDI=1 %	9 RDI=1 %	4 RDI=1 %	90 RDI=5 %	380 RDI: 5 %