Mushroom Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A silky smooth mushroom soup enriched with cream and aromatic herbs, delivering earthy depth with a luxurious texture that melts on the palate.
Ella x
Ingredients
- 500 gmixed mushrooms(sliced)
- 1onion(diced)
- 3garlic cloves(minced)
- 800 mlvegetable stock
- 200 mlheavy cream
- 30 gbutter
- 2 sprigsfresh thyme
- 1bay leaf
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Melt the butter in a large pot over medium heat and sauté the diced onion until softened and translucent, about 4 minutes.
Tip: Don't let the onion brown; you want a delicate base for your velouté.
- 2
Add the minced garlic and cook for another minute until fragrant, stirring constantly.
- 3
Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to soften.
Tip: Breaking down the mushrooms slightly helps create a creamier texture.
- 4
Pour in the vegetable stock, add the thyme sprigs and bay leaf, then bring the mixture to a gentle simmer.
- 5
Simmer for 12-15 minutes to allow the flavours to meld together and the mushrooms to become fully tender.
- 6
Remove the thyme sprigs and bay leaf, then use an immersion blender to purée the soup until completely smooth.
Tip: For an ultra-fine texture, pass the soup through a fine sieve after blending.
- 7
Stir in the heavy cream and gently warm through without boiling, about 2-3 minutes.
Tip: Adding cream at the end preserves its silky quality and prevents curdling.
- 8
Season to taste with salt and black pepper, then ladle into bowls and serve immediately.
Tip: A drizzle of truffle oil or fresh tarragon makes an elegant garnish.
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