Two-Mushroom Velouté Recipe

Name: Two-Mushroom Velouté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds white mushrooms, 1 pound finely chopped, 1/4 pound thinly sliced; 1 tablespoon fresh lemon juice; 4 1/2 cups chicken stock or low-sodium broth; 1 pound shiitake mushrooms, stems discarded and caps finely chopped; 2 large garlic cloves, minced; 2 teaspoons vegetable oil; Salt and freshly ground pepper; 1/4 cup creme fraiche; 1 1/2 teaspoons ground coriander; Chopped chervil or parsley, for garnish

Servings: persons

1
In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.
2
Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.
3
Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the creme fraiche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sauteed mushrooms and chervil and serve.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds white mushrooms, 1 pound finely chopped, 1/4 pound thinly sliced, 1 tablespoon fresh lemon juice, 4 1/2 cups chicken stock or low-sodium broth, 1 pound shiitake mushrooms, stems discarded and caps finely chopped, and more.

Yes, Two-Mushroom Velouté falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two-Mushroom Velouté

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions