Classic French Mushroom Velouté

A silky texture that perfectly coats the spoon. Experience the concentrated earthy power of mushrooms in a smooth, glossy soup that exhales forest floor aromas.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 265
• Protein: 9 g
• Carbs: 16 g
• Fat: 17 g

Ingredients

• 500 g Button mushroom ( cleaned and sliced )
• 40 g Minimum butter sweet ( in pieces )
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( chopped )
• 20 g Wheat flour
• 750 ml Mineral water
• 100 ml Cream
• 1 piece Thyme ( whole sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Chicken stock ( ready to use )

Instructions

1. Vegetable preparation

   Clean the mushrooms with a damp cloth without soaking them. Slice them evenly. Finely chop the onion and mince the garlic after removing the germ.

2. Sweating the aromatics

   In a sauté pan, melt the butter. When it starts to foam, add the onion and garlic. Cook without browning until translucent.

3. Sautéing the mushrooms

   Increase the heat and add the mushrooms with the thyme. Sauté them until they release their water and a light golden color appears at the bottom of the pan.

4. Dusting and deglazing

   Dust the mushrooms with flour (singer) and mix well to cook the flour for 1 minute. Gradually pour in the chicken stock while stirring to avoid lumps. Bring to a boil then lower the heat to simmer.

5. Binding and finishing

   Remove the thyme sprig. Blend the preparation for a long time until perfectly smooth. Add the cream, bring to a final simmer so the velouté is shiny and coats the back of a spoon.

Chef's tips

• Never wash mushrooms in plenty of water; they soak up liquid like sponges.
• For a restaurant-quality result, pass the velouté through a fine-mesh sieve (chinois) after blending to remove any remaining particles.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat without boiling violently to prevent the cream from separating.