ReceptnaptárVelouté de champignons (cream of mushroom soup)
Velouté de champignons is the silky version of French mushroom cream soup: sautéed button mushrooms, potato and cream, with thyme. Thorough browning of the mushrooms gives the deep, earthy flavour. A simple yet festive soup.
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Ingredients
Method
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- Clean and slice the mushrooms (set aside a handful of nice slices for garnish).
- Melt the butter, soften the onion for 3-4 minutes, then add the garlic and mushrooms. Fry over high heat for 8-10 minutes until the mushroom liquid evaporates and they turn golden.
- Add the diced potato, thyme and stock. Season with salt and pepper, and cook, covered, for 20 minutes.
- Remove the thyme and blend until silky with a stick blender. Stir in the cream and reheat.
- Sauté the reserved mushroom slices in a little butter.
- Ladle the soup into bowls and garnish with sautéed mushrooms and parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the mushrooms until their liquid evaporates.
- You don't need much cream.
- Mixed mushrooms give a more complex flavour.
- A spoonful of dried porcini enriches it further.
Frequently asked questions
Vegan?
Use plant-based cream and oil.
Can it be frozen?
Without the cream.
Similar recipes
- Potage Crécy (cream of carrot soup) · French
- Cream of mushroom soup with rye croutons (gribnoy krem-sup) · Russian
- Creamy corn chowder · American
- Champignon-Rahmsuppe (cream of mushroom soup with cream and parsley) · German
- Tomato soup with chicken · Hungarian
- Creamy mushroom soup (zupa grzybowa) · Polish
More french ideas
- Le tourin (French garlic soup with egg)
- Soupe de pois cassés (French split pea soup with smoked pork)
- Lentil soup with lemon and spinach
- Lobster bisque
- Soupe à l'oignon (French onion soup)
- Bouillabaisse (Marseille fish soup)
- Pot-au-feu (French boiled beef and broth)
- Velouté de potiron (cream of pumpkin soup)
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