Mushroom velouté


Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
161 K 4.2/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 people, you will need:

Change to the quantities for:
Change measures:
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.
Mushroom velouté : Stage 1

Stage 2 - ⌛ 20 min.
Mushroom velouté : Stage 2
Peel, wash and cut into small pieces around 100 g potatoes.

Stage 3 - ⌛ 5 min.
Mushroom velouté : Stage 3
Prepare 1 shallot, and chop finely.

Stage 4 - ⌛ 2 min.
Mushroom velouté : Stage 4
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.
Mushroom velouté : Stage 5
Add the mushrooms and potato and stir well.

Cook for 2 or 3 minutes.

Stage 6 - ⌛ 5 min.
Mushroom velouté : Stage 6
Pour in 1 litre water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.

Stage 7 - ⌛ 5 min.
Mushroom velouté : Stage 7
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.
Mushroom velouté : Stage 8
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 recipe20 RDI=7 %60 RDI=6 %30 RDI=4 %540 RDI=30 %2,280 RDI: 30 %
Per 100 g1 RDI=0 %3 RDI=0 %1 RDI=0 %30 RDI=2 %140 RDI: 2 %
Per person2 RDI=1 %9 RDI=1 %4 RDI=1 %90 RDI=5 %380 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 2.50 €
  • Per person : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Curried tuna cubes
Curried tuna cubes
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
June 22th 201682 K4.9 2 hours 40 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011371 K4.0 1 hour 15 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011298 K4.2 1 hour 4 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020336 K5 2 hours 25 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page