Button mushroom velouté
With this mushroom velouté, you will satisfy a last-minute craving for a comforting soup because it is quickly and easily prepared with a simple punnet of button mushrooms and a few basic ingredients. Delicious with a few slices of country bread and why not a bit of your favorite cheese. Find other comforting soup recipes on my Cook A Life blog! by Maeva: https://cookalifebymaeva.blogspot.fr –> If you make one of my recipes, do not hesitate to send me a photo that I will share in my dedicated album on Facebook or tag me on the networks social with #cookalife and @cookalife_bymaeva!
- 2 knobs of butter
- 2 shallots
- 500 grams of fresh button mushrooms
- 1 liter vegetable broth
- 15 cl of light cream
Preparation 15 mins
Cooking 15 mins
Peel and slice the shallots, brown them for a few minutes over low heat in a saucepan with the butter.
Chop your vegetables
During this time, pass the mushrooms under a trickle of hot water upside down or wipe them with a clean and slightly damp cloth, put some aside. Cut off the tips of the feet and cut them into coarse pieces.
Add the mushrooms to the shallots, brown them for a few minutes then add the hot broth and continue cooking over medium heat for 15 minutes.
How to prepare and cook mushrooms?
Mix with an immersion blender or with a blender, add all or part of the cream then remix.
Pour the velouté into bowls or soup plates, cut off the end of the stem of the remaining mushrooms, cut them into slices and place them on the velouté, the mixture of textures between the soup and the raw mushrooms is delicious!
For this Cream of Paris mushroom soup recipe, you can count on 15 minutes of preparation. To learn more about the foods in this veloute recipe, head over to our food guide here.