Mushroom Veloute Mushroom Soup
Immerse yourself in the rich, creamy perfection of Mushroom Velouté Soup, a culinary masterpiece that elevates humble ingredients into a luxurious experience. Made with a medley of cremini and button mushrooms, this velvety soup boasts layers of earthy flavor accentuated by fresh thyme and the richness of heavy cream. The preparation begins with sautéing onions and garlic in a blend of butter and olive oil, followed by caramelizing the mushrooms to deepen their natural savoriness. Thickened with a light dusting of flour and blended to silky smoothness, this soup delivers warmth and comfort in every spoonful. Served with crusty bread and garnished with a sprinkle of fresh parsley, it’s the perfect companion for cozy evenings or elegant starters. A true celebration of mushrooms, this recipe is ideal for mushroom soup enthusiasts and those seeking soul-soothing comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 pieces Garlic cloves (minced)
- 500 grams Cremini mushrooms (cleaned and sliced)
- 250 grams Button mushrooms (cleaned and sliced)
- 2 tablespoons All-purpose flour
- 4 cups Vegetable stock (or chicken stock)
- 1 cup Heavy cream
- 3 pieces Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 4 slices Crusty bread (optional for serving)
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat until the butter has melted.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, just until fragrant.
Add the sliced cremini and button mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms release their moisture and start to caramelize.
Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable (or chicken) stock while stirring to avoid lumps. Add the thyme sprigs and bring the mixture to a gentle simmer.
Let the soup simmer for 15 minutes, allowing the flavors to meld together.
Remove the thyme sprigs from the soup. Using an immersion blender or working in batches with a traditional blender, puree the soup until smooth and velvety.
Return the soup to the pot (if using a traditional blender) and stir in the heavy cream. Season with salt and freshly ground black pepper to taste.
Heat the soup gently over medium-low heat for 2-3 minutes, making sure not to boil after adding the cream.
Ladle the soup into bowls, garnish with chopped fresh parsley (if using), and serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4096 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
