Mushroom VeloutÉ Soup Recipes

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MUSHROOM VELOUTE (MUSHROOM SOUP)



Mushroom Veloute (Mushroom Soup) image

Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!

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

MUSHROOM SOUP



Mushroom soup image

Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread

Provided by tarilang

Categories     Lunch, Soup, Starter, Supper

Time 35m

Number Of Ingredients 9

90g butter
2 medium onions, roughly chopped
1 garlic clove, crushed
500g mushrooms, finely chopped (chestnut or button mushrooms work well)
2 tbsp plain flour
1l hot chicken stock
1 bay leaf
4 tbsp single cream
small handful flat-leaf parsley, roughly chopped, to serve (optional)

Steps:

  • Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
  • Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
  • Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium

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