Emma Wilson
Wild mushroom velouté is a creamy, savoury mushroom soup that is thickened with butter and cream. The word velouté is French and translates to velvety, which is the texture of the soup. It is traditionally made with egg yolks, butter, and cream, but modern recipes typically only use butter and cream for thickening. The soup is often served with crusty bread or croutons and can be enjoyed hot or cold. It is considered a healthy dish, and it can be made more economical by using easily accessible mushroom varieties such as button mushrooms.
| Characteristics | Values |
|---|---|
| Type | Soup |
| Cuisine | French |
| Texture | Velvety, smooth |
| Taste | Savory, umami |
| Ingredients | Mushrooms, butter, cream, egg yolks, chicken broth, cognac, milk, lemon juice, onions, flour, Madeira/sherry, vegetable stock, thyme |
| Recipe Variations | Use of dried mushrooms soaked in Madeira or sherry, addition of sliced mushrooms, use of crème fraîche, use of white mushrooms and shiitake mushrooms, use of chicken stock |
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What You'll Learn
Wild Mushroom Velouté is a soup
The process of making wild mushroom velouté involves preparing a velouté base by cooking onions in a pot over medium heat. Once the onions turn translucent, flour is added and cooked for a few more minutes. Then, ingredients such as Madeira or sherry and broth are added, and the soup is whisked and brought to a simmer. The mushrooms are blended with some of the hot soup base to create a smooth and creamy texture. This mixture is then added back to the soup, resulting in a velvety and indulgent consistency.
Some recipes for wild mushroom velouté include additional ingredients such as chicken broth, cognac, cream, and egg yolks. These ingredients not only add flavour but also help to thicken the soup and create a richer texture. The soup can be served hot or cold, and it pairs well with crusty bread or croutons on the side.
Wild mushroom velouté is a versatile dish that can be adapted to suit various dietary preferences. For a vegetarian option, vegetable stock can be used instead of chicken broth. Additionally, the soup can be made dairy-free by omitting the cream and butter, and it can be thickened with egg yolks instead.
Overall, wild mushroom velouté is a delicious and indulgent soup that showcases the versatility and depth of flavours that mushrooms can bring to a dish. It is a perfect choice for a cosy autumn meal, offering a warm and comforting dining experience.
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It can be made with chicken broth
Wild mushroom velouté is a creamy, velvety smooth soup that celebrates the earthy and rich flavours of mushrooms. It is a classic French soup that is luxurious in texture and deep in umami taste. The key to a successful mushroom velouté lies in the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can add complexity to the soup.
Velouté, in French, means "velvety", which is a fitting description for this savoury mushroom soup. It is traditionally thickened with egg yolks, butter, and cream. However, most modern versions are thickened with just butter and cream. The soup can be made with chicken broth, as mentioned in some recipes, or vegetable stock.
To make the velouté, you can start by preparing a base by cooking onions in a pot over medium heat. Stir continuously to prevent browning, and once the onions turn translucent, add flour and stir for a few more minutes. Then, add the broth or stock of your choice, whisking to get rid of any lumps. Bring it to a simmer for a few minutes before adding the mushrooms.
If you're using dried mushrooms, it's a unique twist to puree them raw and add them to the soup just before serving. You can also soak them in Madeira or sherry until they soften. For fresh mushrooms, it's important to wash them thoroughly to remove any sand and blemishes. You can then slice some of the mushrooms and set them aside to use as a garnish later.
After cooking the onions, add the liquid (such as cognac) and cook until the alcohol smell dissipates. Then, add the mushrooms and your choice of liquid (milk or cream). Simmer this mixture for about 30 minutes. If you're using egg yolks, mix them with the cream and slowly add the hot soup to this mixture before combining it with the soup pot.
Finally, puree the soup until smooth and velvety. If it's too liquidy, simmer it for a bit longer, and if it's too thick, add a bit more milk. Season with salt and pepper to taste, and garnish with the sliced mushrooms you set aside earlier, or with herbs like parsley or chives.
Mushroom velouté is a delicious and comforting dish, perfect for a crisp autumn day. It can be made with chicken broth, as mentioned, or with other types of broth or stock, depending on your preference.
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It can be made vegetarian
Wild mushroom velouté is a creamy, velvety smooth soup that celebrates the earthy and rich flavours of mushrooms. It is a classic French soup known for its luxurious texture and deep umami taste. The key to a successful mushroom velouté is the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can elevate the flavour profile of the soup and add complexity to each spoonful.
While many mushroom velouté recipes call for chicken broth or chicken stock, it is possible to make a vegetarian version of this dish by using vegetable stock or broth instead. Here is a recipe for a vegetarian wild mushroom velouté:
Ingredients:
- Wild mushrooms (such as porcini, chanterelle, and shiitake)
- Vegetable stock or broth
- Onion
- Butter
- Milk or cream
- Flour
- Lemon juice
- Salt and pepper
- Optional: cognac, parsley, chives
Instructions:
- Wash the mushrooms thoroughly and set them aside.
- In a large pot over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and translucent (about 7-10 minutes).
- Add the cognac (if using) and cook until the mixture no longer smells of alcohol.
- Add the mushrooms and milk or cream. Reduce the heat to low, cover, and simmer for about 30 minutes.
- Remove some of the mushrooms (about 4-12, depending on their size) and slice them, setting them aside for garnish.
- Using an immersion blender or regular blender, purée the soup until smooth and velvety.
- If the soup is too liquidy, let it simmer for a few more minutes. If it's too thick, add a little more milk or cream.
- Stir in the flour and cook for a few minutes to get rid of the starchy taste.
- Add the vegetable stock or broth and bring the soup to a simmer.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the sliced mushrooms, and/or parsley or chives if desired.
This vegetarian wild mushroom velouté is a delicious and satisfying dish that can be enjoyed as a starter or a light meal. It is a great option for those who want to enjoy the flavours of a classic French soup without using chicken broth or stock.
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It can be served hot or cold
Wild mushroom velouté is a French soup known for its luxurious texture and deep umami taste. The key to a successful wild mushroom velouté lies in the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can elevate the flavour profile of the soup and add complexity to each spoonful. The soup can be served hot or cold, and its preparation involves making a velouté base by cooking onions in a pot over medium heat. It is important to stir continuously to prevent browning. Once the onions turn translucent, add flour and stir for a few more minutes to cook out the starchy taste. Next, add Madeira or sherry and broth, whisking to get rid of any lumps. Bring the mixture to a simmer before adding the mushrooms.
The mushrooms used in this soup can be fresh or dried. If using dried mushrooms, it is recommended to soak them in Madeira or sherry until they soften. For a chunky sauce, slice the rehydrated mushrooms, ensuring they are not too small. Slightly cool the mixture and transfer it to a blender. Add the mushroom stock and purée until smooth. Adjust the consistency with vegetable stock, and then add the sliced mushrooms and stir well. Season with salt and pepper to taste, and stir in herbs like lemon thyme just before serving.
The soup can be served hot or cold, depending on your preference. When serving hot, it is a comforting dish for a crisp autumn day, providing a velvety smooth and creamy experience. The soup can be garnished with sautéed mushrooms, chervil, or parsley. Alternatively, it can be served cold, providing a refreshing option during warmer months. Some people also like to serve it with crusty bread on the side or add cooked chicken, turkey, or duck for a heartier meal.
Preparing the wild mushroom velouté involves creating a velouté base, which is a French sauce made with roux and stock. The soup is then thickened with butter and cream, and sometimes egg yolks, creating a rich and indulgent texture. The soup should be pureed until smooth and velvety, and adjustments can be made to achieve the desired consistency. Whether served hot or cold, wild mushroom velouté offers a delicious and versatile dining experience.
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It can be thickened with egg yolks, butter and cream
Wild mushroom velouté is a creamy, velvety smooth soup that celebrates the earthy and rich flavours of mushrooms. It is a classic French soup that is luxurious and deeply umami in taste. The key to a successful wild mushroom velouté lies in the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can be used to elevate the flavour profile of the soup and add complexity to each spoonful.
Velouté, in French, translates to "velvety", which is a fitting description of this savoury mushroom soup. It is traditionally thickened with egg yolks, butter, and cream. Most modern versions, however, are thickened with just butter and cream. The butter is melted in a large pot over medium heat, and onions are cooked until they are softened and translucent. Cognac is then added and cooked until the mixture no longer smells of alcohol. Mushrooms and milk are added, and the mixture is simmered over low heat.
To thicken the soup, cream is stirred into the mixture. An immersion blender or regular blender can be used to purée the soup until it reaches a smooth and velvety consistency. If the soup is too liquidy, it can be simmered for a few more minutes. If it becomes too thick, a little milk can be added to adjust the consistency.
The soup can be seasoned with salt and pepper, and garnished with parsley or the reserved mushroom slices. It is best served on its own to fully appreciate its finesse, although crusty bread can be served on the side. Chicken, turkey, or duck can also be added to the soup for a heartier meal.
Additionally, the soup can be made healthier by using vegetable stock instead of chicken broth, and dairy-free cream alternatives can be explored. The mushrooms can be puréed raw and added directly before serving, or cooked and then puréed until smooth. Wild mushroom velouté is a versatile dish that can be adapted to suit various dietary preferences and ingredient availability.
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Frequently asked questions
Wild mushroom veloute is a creamy, savoury mushroom soup. It is typically made with a variety of mushrooms, such as white button mushrooms, shiitake mushrooms, and wild mushrooms. The soup is often thickened with butter and cream and can be served hot or cold.
"Veloute" is a French word that translates to "velvety", which describes the smooth, creamy texture of the soup. It is also the name of a French sauce made with roux and stock.
To make wild mushroom veloute, you first need to prepare a veloute base by cooking onions in a pot over medium heat. Then, add flour, broth, and mushrooms, and bring to a simmer. Finally, puree the mushrooms and add them to the soup before serving. Some recipes also include additional ingredients such as butter, cream, milk, cognac, and egg yolks.
