Creamy Mushroom Velouté
A warm and comforting first course, perfect for autumn days. This creamy mushroom soup delights with its smooth texture and deep woodland aroma ideal to serve with golden croutons or a drizzle of truffle oil.
Time
35 minutes
Difficulty
EASY
Ingredients (for 2 servings):
300 g mixed fresh mushrooms (champignons, porcini, or pioppini)
1 medium potato
½ onion
1 garlic clove
2 tablespoons extra virgin olive oil
400 ml hot vegetable broth
2 tablespoons fresh cream (optional)
Salt and pepper to taste
Fresh parsley, finely chopped, for garnish
Toasted bread croutons for serving
Preparation
Prepare the ingredients. Clean the mushrooms with a damp cloth and slice them. Peel the potato and cut it into small cubes. Finely chop the onion and garlic.
Sauté. In a saucepan, heat the olive oil and sauté the onion and garlic for 2–3 minutes. Add the mushrooms and potato, and cook for about 5 minutes to let the flavors develop.
Cook. Pour in the hot vegetable broth, cover with a lid, and let simmer over medium heat for about 20 minutes, until the vegetables are soft.
Blend. Remove from heat and blend everything with an immersion blender until smooth and creamy. For a richer texture, stir in the cream and mix well.
Adjust and serve. Season with salt and pepper, garnish with chopped parsley, and serve the velouté hot with golden croutons or a drizzle of truffle oil.
Estimated nutritional values per serving
Energy
870 kJ (circa 210 kcal)
Saturated fats
2 g (10%)
Carbohydrates (sugars)
14 g (di cui 4 g zuccheri)
Proteins
6 g