📝 About This Recipe
A cornerstone of French gastronomy, this Velouté aux Champignons is a masterclass in texture and refined flavor. Unlike rustic mushroom soups, this version utilizes a classic blond roux and a touch of crème fraîche to achieve a finish as smooth as velvet. It is an elegant, earthy celebration of forest flavors that transforms simple fungi into a sophisticated starter fit for a Parisian bistro.
🥗 Ingredients
The Mushroom Base
- 1.5 pounds Cremini (Baby Bella) Mushrooms (cleaned and thinly sliced)
- 0.5 ounce Dried Porcini Mushrooms (rehydrated in 1/2 cup hot water, liquid reserved)
- 4 tablespoons Unsalted Butter (divided into two equal portions)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (minced)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
The Velouté Structure
- 1/4 cup All-Purpose Flour (sifted)
- 5 cups Chicken or Vegetable Stock (high quality, low sodium)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Crème Fraîche (or heavy cream for a richer finish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Kosher Salt
- 1/2 teaspoon Freshly Cracked White Pepper (prevents black specks in the smooth soup)
For Garnish
- 1/4 cup Reserved Sauteed Mushrooms (taken from the initial sauté)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Truffle Oil (optional, for a luxurious finish)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini in 1/2 cup of hot water for 15 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; reserve both.
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2
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced cremini mushrooms in batches if necessary, cooking until they are deeply browned and their moisture has evaporated (about 8-10 minutes).
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3
Remove about 1/4 cup of the best-looking browned mushrooms and set them aside for garnishing later.
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4
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the pot along with the minced shallots. Sauté for 3 minutes until translucent.
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5
Stir in the garlic, chopped porcini, and thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, creating a 'blond roux' that coats the mushrooms.
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7
Deglaze the pan with the white wine, scraping up all the brown bits (fond) from the bottom of the pot. Let the wine reduce by half.
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8
Slowly whisk in the stock and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, partially covered, for 20 minutes.
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9
Remove from heat. Using an immersion blender, puree the soup until completely smooth. For an even more refined texture, pass the soup through a fine-mesh chinois or sieve.
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10
Return the pureed soup to low heat. Stir in the crème fraîche and simmer for another 3-5 minutes. Do not let it reach a rolling boil once the cream is added.
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11
Stir in the lemon juice—this acidity cuts through the richness and brightens the earthy notes. Season with salt and white pepper to taste.
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12
Ladle the warm velouté into heated bowls. Top with the reserved sautéed mushrooms, a sprinkle of chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Always brown your mushrooms thoroughly; the 'Maillard reaction' is where the deep umami flavor lives. Use white pepper instead of black pepper to maintain the pristine, creamy aesthetic of the velouté. If the soup is too thick, thin it with a splash of warm stock; if too thin, simmer it slightly longer before adding the cream. Don't wash mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming soggy. For a vegetarian version, ensure you use a high-quality, mushroom-based vegetable stock rather than a generic one.
🍽️ Serving Suggestions
Serve with a warm, crusty sourdough baguette and salted French butter. Pair with a glass of crisp Chardonnay or a light-bodied Pinot Noir. Accompany with a simple side salad of frisée and a sharp Dijon vinaigrette. For a decadent lunch, serve alongside a classic Croque Monsieur. Top with homemade garlic-herb croutons for an added textural contrast.