Mushroom Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Mushroom velouté is a smooth and elegant soup made with mixed mushrooms, onion, garlic, vegetable stock and heavy cream, finished with fresh thyme and bay leaf. Ready in just 45 minutes total, with only 15 minutes of preparation, this dish suits anyone seeking a comforting and refined meal. Butter enriches the flavour whilst simple seasoning allows the earthy mushroom taste to shine through.
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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