Mushroom Velouté

Ingredients

• 300 g Button mushrooms (cleaned and thinly sliced)
• 300 g Pink mushrooms (cleaned and thinly sliced)
• 2 c. à soupe Fresh parsley (chopped, plus a little for garnish)
• 1 c. à café Herbes de Provence (optional, for the broth)
• à goût Salt (sea salt preferably)
• à goût Ground black pepper (freshly ground)
• 1.5 L Water (for the broth)
• 30 g Butter (unsalted)
• 3 c. à soupe Extra virgin olive oil (for sautéing and croutons)
• 1 piece Shallot (finely chopped)
• 2 cloves Garlic (minced)
• 2 c. à soupe All-purpose flour (for the roux)
• 100 ml Thick crème fraîche (or liquid cream)
• 2 slices Whole‑grain bread (cut into small cubes)
• 1/2 c. à café Smoked paprika (for the croutons)
• 50 g Grated cheese (optional) (gruyère or comté)

Instructions

1. Prepare the broth

   In a large pot, bring 1.5 L of water to a boil with the parsley, Herbes de Provence, salt and pepper. Reduce the heat to medium and let simmer for 30 minutes, regularly skimming off the foam that forms.

   Time: PT30M

   Temperature: medium

2. Strain the broth

   Pass the broth through a fine-mesh sieve to remove herbs and residues. Reserve the clear liquid in the pot.

   Time: PT5M

3. Prepare the mushrooms

   Clean the button mushrooms and pink mushrooms, slice them thinly and set aside separately.

   Time: PT10M

4. Chop the aromatics

   Finely mince the shallot and garlic. Remove the garlic germ before chopping.

   Time: PT5M

5. Melt the butter and oil

   In the same pot, heat the butter with 2 tablespoons of olive oil over medium heat until melted.

   Time: PT2M

   Temperature: medium

6. Sauté the shallot and garlic

   Add the shallot and garlic to the pot and sauté until they become translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

7. Cook the mushrooms

   Add the sliced mushrooms, sauté for 5 minutes until they release their water and begin to brown.

   Time: PT5M

   Temperature: medium

8. Add the flour

   Sprinkle the flour over the mushrooms and stir for 2‑3 minutes to cook the flour and avoid lumps.

   Time: PT3M

   Temperature: medium

9. Incorporate the broth

   Gradually pour the strained broth while stirring to achieve a smooth consistency.

   Time: PT3M

   Temperature: medium

10. Simmer the soup

    Bring to a gentle simmer, cover and cook for 20‑25 minutes over medium heat.

    Time: PT22M

    Temperature: medium

11. Reserve some mushrooms

    Remove a small handful of cooked mushrooms and set aside for the final garnish.

    Time: PT2M

12. Blend and add the cream

    Add the crème fraîche, then blend the soup with an immersion blender (or regular blender) until a velvety texture is achieved.

    Time: PT5M

13. Adjust seasoning

    Taste and adjust salt and pepper to your liking.

    Time: PT2M

14. Prepare the croutons

    Cut the whole‑grain bread into small cubes, toss with 1 tablespoon olive oil, chopped parsley, smoked paprika and a pinch of salt.

    Time: PT5M

15. Cook the croutons

    Spread the bread cubes on a sheet and bake in the oven at 180°C for 5‑6 minutes, stirring halfway through.

    Time: PT6M

    Temperature: 180°C

16. Plating

    Pour the soup into bowls, garnish with the reserved mushrooms, croutons, a drizzle of cream and sprinkle with chopped parsley. Add grated cheese if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g