Mushroom Velouté Soup

This flavorful velouté of mushroom is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup. It’s a satisfying style of soup, perfect for small or larger servings. You can use this technique to create a variety of soups by replacing the mushroom with ingredients like corn, asparagus, cauliflower, carrots, and tomatoes.

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

INGREDIENTS

  • 30 g (1 oz) unsalted butter
  • 30 g (1 oz) all-purpose flour
  • 800 ml (3⅓ cups) whole milk
  • 2 small shallots peeled and roughly chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 2 whole cloves
  • 1 clove of garlic ( peeled and halved)
  • Salt and pepper, to taste
  • 1lb total fresh cremini or porcini (cep) mushrooms, wiped clean and quartered (I leave the soup creamy in this recipe, and leave a few to slice thin for garnish, but use more or less as you like)
  • 45 ml (3 tbsp) heavy cream
  • 5 g (1 tbsp) chopped fresh chives, for garnish

MISE EN PLACE

  • Measure and prepare the ingredients
  • Have an immersion blende ready to process the velouté

METHOD

To start, prepare the béchamel base by melting the butter in a small saucepan over low heat. Add the flour all at once and mix with a wooden spoon to form a paste. Cook this mixture for 2 minutes, then remove from heat and allow the roux to cool completely.

Next, in a large saucepan, combine the milk, shallot, bay leaf, thyme, cloves, and a pinch of salt and pepper. Bring the mixture to a simmer over medium-low heat, ensuring it doesn’t boil. Once the milk is warm, strain half of it into the saucepan with the cooled roux. Off the heat, whisk the milk and roux until smooth. Gradually add the rest of the milk mixture while whisking, then place the saucepan back on medium heat and bring it to a light boil while whisking constantly. Cook for 2 minutes once it starts to boil, then turn off the heat.

Now, add the mushrooms to the béchamel (make sure to keep at least a few tablespoons for the garnish). I use an immersion blender to blitz the mixture until smooth. (At home, my wife prefers our *Vitamix). Then, strain the soup through a coarse-mesh sieve into another saucepan, pressing through as much pulp as possible for a smooth texture. Stir in the heavy cream to adjust the consistency to your liking and taste and adjust the seasoning with salt and white pepper. Finally, divide the soup among small bowls and garnish with chopped fresh chives and some thinly slices mushrooms.

Notes:

  • To vary, substitute the mushrooms with corn, asparagus, or another vegetable of your choice, Typically the amount of pureed vegetable you need should be around half the weight of the milk you use. The vegetable you add must be already cooked unless you use tomatoes.
  • Serve this velvety soup as an elegant starter or a comforting main course.
  • We like a hearty and crusty French loaf of bread as an accompaniment to tear and enjoy the last drops with!

Santé!