Michael Davis
Mushroom velouté is a classic French soup, often taught in cooking schools to demonstrate the effect of roux. The soup is made with a combination of mushrooms, butter, cream, and stock. The mushrooms are typically sliced and cooked in butter before being puréed and added to the soup. The soup is then seasoned with salt and pepper and garnished with herbs such as parsley or chives. Some recipes include additional ingredients such as cognac, crème fraîche, or chicken broth. Mushroom velouté is known for its creamy texture and elegant flavour, making it a popular choice for dinner parties or celebrations.
| Characteristics | Values |
|---|---|
| Type | Soup |
| Cuisine | French |
| Main Ingredients | Mushrooms, Butter, Cream, Chicken Broth, Milk, Salt, Pepper |
| Preparation Time | 10 minutes |
| Total Cook Time | 30 minutes |
| Servings | 4 |
| Recipe Variations | Mushrooms can be pureed raw or cooked, cooked with butter or olive oil, thickened with egg yolks, butter, and/or cream, served hot or cold |
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What You'll Learn
What is velouté?
Velouté is a French term for a creamy soup or sauce. The word "velouté" translates to "velvety" in English, which describes the texture of the dish. Velouté is typically made with a roux—a mixture of butter and flour—and a broth or stock. It can be served hot or cold and is often used as a base for other sauces.
Mushroom velouté is a classic French soup that is often taught in cooking schools to demonstrate the effect of roux. The soup typically consists of sliced mushrooms, onions, and leeks cooked in butter until soft and translucent. Flour is then added and stirred until a pasty roux is formed. Chicken stock or broth is added next, and the mixture is brought to a boil while stirring to dissolve the roux evenly. Milk and cream are then added, and the mixture is returned to a boil. The soup is then seasoned with salt and pepper and puréed until smooth.
Some recipes for mushroom velouté include additional ingredients such as cognac, crème fraîche, coriander, garlic, or lemon juice. The soup can be garnished with sautéed mushrooms, chervil, parsley, or snipped chives. Mushroom velouté can be served as a starter or main course and is elegant enough to be served at a dinner party or celebration.
Velouté can also be used as a sauce for dishes such as pizza or broccoli. When used as a sauce, velouté is typically made with stock and thickened with egg yolks, butter, and cream. This creates a rich and creamy sauce that can be used to enhance the flavour of various dishes.
Overall, velouté is a versatile French sauce or soup that can be adapted to suit a variety of dishes. It is known for its creamy texture and flavourful taste, making it a popular choice for chefs and home cooks alike.
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How to make mushroom velouté
Mushroom velouté is a classic French soup, often taught in cooking schools to demonstrate the effect of roux. Here is a recipe for a delicious mushroom velouté:
First, prepare your ingredients. You will need:
- White button mushrooms
- An onion
- A leek
- Butter
- Flour
- Chicken stock
- Milk
- Cream
- Salt
- Pepper
- Chervil
Next, slice the mushrooms, onion, and leek. Wash the mushrooms thoroughly under running water, then transfer them to a large bowl filled with water and add lemon juice. Let them sit for 30 minutes before washing them again to ensure there is no sand attached.
Now, melt the butter in a large pot over medium heat. Add the onions and leeks, stirring occasionally, until they are soft and translucent. This process is called 'sweating'. Once they are ready, add the sliced mushrooms and continue cooking and stirring until the mushrooms are soft.
The next step is to create the roux. Add the flour and stir until everything combines into a thick paste. Keep stirring so that the mixture doesn't burn. Once you have a smooth, pasty roux, add the chicken stock and bring the mixture to a boil, stirring regularly to ensure the roux dissolves evenly.
Add the milk and cream, and return the mixture to a boil while continuously stirring. Season with salt and pepper to taste.
Finally, use an immersion blender to purée the soup until it reaches your desired consistency. If it is too liquidy, let it simmer for a little longer. If it is too thick, add a little more milk. You can also add sliced mushrooms and season further if desired.
Your mushroom velouté is now ready to serve. For an extra touch of elegance, garnish with sautéed mushrooms, chervil, or snipped chives. This soup can also be served hot or cold, depending on your preference. Enjoy!
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Variations of mushroom velouté
Mushroom velouté is a classic French soup that is often thickened with egg yolks, butter, and cream. It is traditionally made with a roux base, but gluten-intolerant variations can be made with arrowroot powder or other gluten-free flours.
The soup typically includes a combination of mushrooms, such as white button mushrooms and shiitake mushrooms, which are cooked with onions, garlic, and sometimes cognac. The addition of crème fraîche is also recommended to enhance the flavour and texture.
- Velouté aux Champignons de Paris: This variation uses button mushrooms, which are readily available and affordable. It involves pureeing most of the mushrooms, with only a few being sliced and added at the end. This creates a smooth, velvety texture while still retaining some mushroom pieces for bite.
- Two-Mushroom Velouté: This version combines white mushrooms with shiitake mushrooms, adding a layer of depth to the flavour. The soup is pureed until smooth, and the addition of crème fraîche gives it a rich, creamy texture. It is garnished with sautéed mushrooms and chervil.
- Mushroom Velouté with Sun-Dried Tomatoes: This variation incorporates sun-dried tomatoes and spinach, adding a tangy and colourful twist to the classic soup. The tomatoes and spinach are tossed with the mushrooms and seasoned with vinegar and sugar, creating a pickled flavour that complements the creaminess of the velouté.
- Vegetarian Option: Mushroom velouté is traditionally made with chicken broth, but a vegetarian-friendly version can be created by substituting the chicken broth with vegetable broth or mushroom broth. This variation maintains the essence of the dish while accommodating vegetarian dietary restrictions.
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Serving suggestions for mushroom velouté
Mushroom velouté is a classic French soup, often served as a comforting yet elegant starter at dinner parties or celebrations. The soup is typically made with a combination of white button mushrooms, chicken stock, cream, and butter. Some recipes also call for the addition of cognac, crème fraîche, or egg yolks.
- Garnishes: The soup can be garnished with sautéed mushrooms, snipped chives, or parsley for added flavour and texture. These garnishes not only enhance the taste but also provide a visually appealing contrast to the creamy soup.
- Bread: While the soup is generally considered flavourful and satisfying on its own, some people may enjoy it with a side of fresh, crusty bread. This allows for dipping and soaking up the delicious broth.
- Croutons: For a heartier presentation, consider adding croutons made from leftover puff pastry or white bread. These croutons provide a crunchy texture that complements the smoothness of the soup. However, it is important not to overpower the soup with overly dense or strongly flavoured croutons.
- Temperature Variation: Mushroom velouté can be enjoyed either hot or cold. Experiment with serving temperatures to find your preferred option or offer a choice to your guests.
- Seasoning: Seasoning the soup with salt and pepper to taste is essential. Additionally, some recipes suggest using freshly ground white pepper to maintain the whiteness of the soup, creating a visually appealing and elegant dish.
- Protein Addition: For a heartier meal, consider adding a protein component such as chicken. This can be done by incorporating cooked chicken pieces directly into the soup or serving them on the side.
- Vegetarian Option: To make the soup vegetarian-friendly, substitute chicken broth with vegetable broth or a mushroom-based broth. This ensures that everyone can enjoy the dish, regardless of dietary restrictions.
When serving mushroom velouté, it is important to remember that it is a rich and creamy soup. Therefore, it is typically served in smaller portions as a starter or first course, followed by a lighter main course. The soup's versatility allows it to be dressed up or down, making it suitable for a variety of occasions, from casual dinners to formal celebrations.
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Vegetarian mushroom velouté
Mushroom velouté is a classic French soup, often starting with a roux (a mixture of fat and flour used as a thickening agent) and ending with heavy cream or crème fraîche. However, vegetarian and vegan versions of the soup often skip the roux, using other ingredients to thicken the soup.
To make a vegetarian mushroom velouté, you will need:
- Mushrooms (white button mushrooms are a popular choice, but any variety will do)
- Garlic
- Thyme
- Vegetable broth (low-sodium)
- Miso paste
- Lemon juice
- Milk
- Salt and pepper, to taste
- Fresh parsley, chives, or cilantro for garnish (optional)
First, brush or wash your mushrooms clean and roughly chop them. Peel and chop the garlic. Sauté the mushrooms, garlic, and thyme with a couple of drops of water to prevent sticking. Add the vegetable broth, miso paste, and lemon juice. Mix well and bring to a low boil, cooking for about 5 minutes. Use an immersion blender (or transfer to a regular blender) to purée the soup until smooth and creamy.
Taste the soup and add salt and pepper, only if needed. Garnish with fresh herbs, if desired, and serve with crusty bread.
Some variations of the recipe include adding sliced white mushrooms at the end, frying sun-dried tomatoes and spinach to serve with the soup, or using cognac to enhance the flavour.
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Frequently asked questions
Mushroom veloute is a classic French soup, often made with button mushrooms.
You will need mushrooms, butter, onion, flour, chicken stock, milk, cream, and salt and pepper to taste. Some recipes also call for cognac, lemon juice, leeks, and egg yolk.
First, cook the onions in butter until soft and translucent. Then, add the mushrooms and cook until soft. Next, add flour and stir until a pasty roux forms. Add the chicken stock and bring to a boil, stirring to dissolve the roux. Finally, add the milk and cream, season with salt and pepper, and puree the soup until smooth.
