Mushroom velouté is an extremely comforting meal that is essential during the fall and winter season. But how do you prepare this gourmet and creamy meal in two steps and three moves? So, if you think it’s hard, think again! Traditional soup style or creamy version, it’s so easy and we have proof. Don’t wait any longer and discover our 4 steaming soup recipes that will delight your taste buds.
Deavita recipes: Velouté with porcini mushrooms with Thermomix
How to make mushroom velouté without mistakes? So know that these recipes are super easy and quick to make and can be prepared in many different ways and with different mushrooms. Note that if you pick them yourself, it is important to distinguish between edible and non-edible mushrooms. Now focus on the ingredients needed to make a good creamy boletus soup with the Thermomix:
- 500 g of cleaned porcini mushrooms
- 1 leek
- 1 large clove of garlic
- 30 g of butter
- 1 tablespoon of flour
- 80 ml (1/3 cup) cooking cream
- 3 cups vegetable (or chicken) stock
- 1 tablespoon flat-leaf parsley
Chop the mushrooms for a few seconds in the Thermomix robot at speed 7. Scrape down the sides and transfer to a bowl. Then chop the leek and garlic, 2 seconds on speed 7. Brown the leek and garlic in butter until the vegetables are soft, 100°, 4 minutes, low speed. Add mushrooms and fry again for 10 minutes at low speed at 100°.
Put the flour on the mushrooms. Fry for a minute.
Then pour the broth and continue to cook for 10 minutes at low speed. Next, blend the soup until smooth for 15-30 seconds at speed 8. Finally, mix in the cream and parsley, salt and pepper.
Wild Mushroom Velouté: An aromatic herbal soup that smells like autumn!
- 50 g of dried wild mushrooms (and edible!)
- 3 cups of hot water
- 6 tablespoons of butter
- 1/2 cup chopped shallots
- 3 chopped garlic cloves
- 220g of fresh cremini mushrooms, halved and sliced
- 1/2 cup flour
- 1/3 cup dry sherry
- Salt and pepper
- 4 cups chicken or vegetable broth
- 1 tsp Herbes de Provence
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon of salt
- 1/2 cup heavy cream
- 1/4 cup finely chopped parsley
- 1/4 cup chopped chives
- To make this simple mushroom soup, first soak dried wild mushrooms in a bowl filled with 3 cups of very hot water for 30 minutes. Next, line the sieve with a damp paper towel. Place the mushrooms in to drain and reserve a cup of the liquid. Finally, roughly chop the mushrooms.
- Heat 3 tablespoons of butter in a saucepan over medium-low heat. Add the shallots and fry for 7-8 minutes. Then add the garlic and continue cooking for a minute. Add the fresh mushrooms, increase the heat to medium-high and cook for a few more minutes. Add the chopped wild mushrooms, lower the heat, cover and cook for 10 minutes.
- Turn up the heat and add the dry sherry.
- Add the remaining 3 tablespoons of butter to the pan and stir until melted. Add the flour and mix into a roux. Continue cooking for 2 to 3 minutes.
- Pour the water into the reserved cup and stir until the flour is well dissolved. Add the stock and stir until smooth. Finally, stir in the Provence herbs, dried thyme, bay leaves and salt.
- Bring to a boil, reduce heat and simmer for 20 minutes. When ready to serve, remove bay leaves and stir in 1/2 cup heavy whipping cream. Salt and pepper to taste.
Mushroom velouté recipe in a blender
- 1/4 cup butter
- 400 g cremini mushrooms
- 2/3 cup shiitake mushrooms
- 1 shallot, chopped
- 2 chopped garlic cloves
- 1 teaspoon dried thyme
- 4 cups of vegetable broth
- 1/3 cup heavy cream
- Salt and pepper
In a large saucepan, melt the butter. Add the mushrooms and fry until golden brown, about 5-7 minutes. Salt, pepper and reserve a cup of mushrooms. Add the shallots and garlic and continue to cook for a minute. Sprinkle with thyme, pour in the vegetable stock and bring to a boil. Bake for 8 to 10 minutes. When the soup is ready, puree it with a blender. Return the velouté to the saucepan and stir in the cream and reserved mushrooms. Serve!
Button mushroom velouté with Thermomix
Get the ingredients:
- 200 g button seeds, split
- 100 g brown caps shimeji mushrooms
- 100 g of water
- 270 g of skim milk
- 2 tsp mushroom seasoning
- 20 g of flour
- 1/2 teaspoon of salt
- 65 g cooking cream
- fresh parsley
- 2 cloves of garlic
Put the garlic and mushrooms in the bowl of the Thermomix robot and chop for 10 seconds at speed 4. Then add the water, milk, spices, flour and salt. Cook for 10 minutes, 100°, speed 3. Add the cream and parsley and cook for 2 minutes, 90°, speed 2. Finally, mix for one minute at speed 4 or 6, gradually increasing. Serve hot!