Two-Mushroom Velouté Recipe

Name: Two-Mushroom Velouté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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 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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Two-Mushroom Velouté

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