Best Mushroom VeloutÉ Soup Recipes

Mushroom Veloute (Mushroom Soup) image

Provided by windy_moon

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 onion, medium size, finely chopped
4 tablespoons butter, unsalted
3 tablespoons all-purpose flour
1/2 cup madeira wine or 1/2 cup dry sherry
1 quart vegetable broth or 1 quart dried porcini mushroom broth
14 ounces white mushrooms or 14 ounces cremini mushrooms, rinsed and dried
1 cup heavy cream
salt
pepper
1/2 cup heavy cream, lightly whipped

Steps:

Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
When the onion turns translucent (after about 10 minutes), add the flour.
Stir over medium heat for 5 minutes more to cook out the starchy taste.
Add the Madiera (or sherry) and broth.
Whisk the soup to get rid of any lumps, and bring it to a simmer.
Simmer for 5 minutes.
Put the mushrooms in a blender and add 1 cup of the hot soup base.
Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
Bring the soup back to a simmer and season it with salt and pepper.
Ladle it into hot bowls and put a dollop of whipped cream on each serving.

Nutrition Facts : Calories 263.4, Fat 23.2, SaturatedFat 14.2, Cholesterol 76.4, Sodium 443.1, Carbohydrate 7.3, Fiber 0.8, Sugar 1.9, Protein 5.4

French Cream of Mushroom Soup (Potage Velouté aux Champignons) Recipe - (5/5) image

Provided by á-708

Number Of Ingredients 12

1/4 cup (60 ml) finely chopped onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) flour
6 cups (1.5 L) chicken stock
2 sprigs parsley
1 bay leaf
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
The stems from 1 lb (500 g) mushrooms, chopped
The caps from 1 lb (500 g) mushrooms, thinly sliced
2 egg yolks
1/2 cup (125 ml) whipping cream

Steps:

Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken stock, parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine strainer, pressing the mushroom stems to extract as much moisture as possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being careful not to let the soup come to a boil. Serves 6 to 8.

MUSHROOM VELOUTÉ SOUP image

Yield 4 people

Number Of Ingredients 8

1 lb of Portabello Mushrooms, medium chopped stems and head of mushroom
1 lb of Shitake Caps, medium chopped
1/2 red onion, medium diced
5 cloves of garlic
3T olive oil
32 oz low-sodium Chicken Stock
2 cups Heavy Whipping Cream
Salt and Pepper to taste

Steps:

In a large saute pan, sweat the mushrooms, onions and garlic in olive oil for approximately 15 minutes. Add chicken stock and simmer for one hour. Let the liquid cool until lukewarm. Place liquid contents in a blender and blend until smooth. Slowly add the heavy cream. (Note: Can be prepared ahead of time and placed in refrigerator until ready to serve). Place soup mixture back on medium- low heat and stir until it is warm. Be careful not to cook too fast or some of the ingredients will cause burning on the bottom of the pan. Serve in shot glasses and pair with Ketcham Estate, Ketcham Vineyard, Pinot Noir.