Velouté de champignons
Creamy mushroom soup
Velouté de champignons: creamy French mushroom soup with shallots and thyme
Velouté de champignons is the cosy autumn soup of French homes and village restaurants, made when the woods are full of mushrooms in October and November, although ordinary button mushrooms make a very good version all year. The mushrooms are browned well with shallots and thyme, simmered in stock and blended with cream into a smooth, earthy soup. The common mistake is stewing the mushrooms instead of browning them, which gives a grey, flat-tasting soup. Chef's tip: keep back a few sliced mushrooms, fry them crisp in butter and scatter them on top.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 oz butter
- 3 shallotschopped
- 1 clove garliccrushed
- 1 ⅓ lb chestnut or button mushroomssliced
- 1 tsp fresh thyme leaves
- 1 small potatopeeled and diced
- 3 ¼ cups vegetable stock
- ½ cup double cream
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp flat-leaf parsleychopped
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Method
0/4 doneStep 2: Turn up the heat, add the 1 ⅓ lb chestnut or button mushrooms, 1 clove garlic and 1 tsp fresh thyme leaves and cook for 8 minutes, stirring now and then, until the mushrooms have released their liquid and turned golden.
8 minStep 3: Add the 1 small potato, 3 ¼ cups vegetable stock, ¾ tsp salt and ½ tsp black pepper and simmer for 15 minutes until the potato is soft.
15 minStep 4: Blend until smooth, stir in the ½ cup double cream and reheat without boiling. Serve scattered with 1 tbsp flat-leaf parsley.
3 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 9 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does velouté de champignons take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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