Mushroom velouté


Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
104,8924.2/5 for 14 ratings
Grade this recipe:

Last modified on: February 9th 2012

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
45 min.10 min.55 min.
Keeping: A few days in the fridge in a sealed container.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 10 min.
Mushroom velouté : Photo of step #1
Peel and chop 2 lb + 3.2 oz mushrooms.

Stage 2 - 20 min.
Mushroom velouté : Photo of step #2
Peel, wash and cut into small pieces around 3.5 oz potatoes.

Stage 3 - 5 min.
Mushroom velouté : Photo of step #3
Prepare 1 shallot, and chop finely.

Stage 4 - 2 min.
Mushroom velouté : Photo of step #4
Melt 1.1 oz 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 : Photo of step #5
Add the mushrooms and potato and stir well.

Cook for 2 or 3 minutes.

Stage 6 - 5 min.
Mushroom velouté : Photo of step #6
Pour in 2 lb + 3.2 oz water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.

Stage 7 - 5 min.
Mushroom velouté : Photo of step #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 : Photo of step #8
Finish by adding 5.3 oz 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
991 Kcal or 4,149 Kj22 gr66 gr71 gr
50 %8 %6 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
57 Kcal or 239 Kj1 gr4 gr4 gr
3 %<1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
165 Kcal or 691 Kj4 gr11 gr12 gr
8 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Seeded loaf, Stewed apple (compote), Fougasse with bacon and Comté, Chocolate eclairs, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Sautéd mushrooms with spring onions and cured ham, Escalope of veal in a cream sauce, Pasta with mushrooms, Nanou's tuna tart, Vol-au-vent, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Baked potoatoes with herb butter or cream , Quartet of brassicas with cream , Fisherman's Ragout, Mushroom Pancakes au Gratin, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Smooth mixed vegetable soup, Baked potoatoes with herb butter or cream , "Day After Pork Belly" Soup, Melting Epoisses on toast , ... All

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