French Mushroom Velouté | Smooth and Creamy Soup
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35 min
Quick
Sezamo
Un clasic rafinat al gastronomiei franceze: supă velouté fină și mătăsoasă de ciuperci champignon, aromată cu eșalotă, cimbru și vin alb sec, îmbogățită cu smântână și servită cu crutoane aurii de baghetă.
Ingredients
Preparation method
Preparing the vegetables
Clean the button mushrooms with a damp paper towel and slice them thinly. Set a few nice slices aside for final garnishing. Finely chop the shallots and mince the garlic cloves.
Cooking the velouté soup
In a deep saucepan, melt half of the butter (20 g) together with 1 tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing for 2-3 minutes until translucent and fragrant.
Add the sliced mushrooms and thyme sprigs. Sauté for 6-8 minutes until they release their water and start to brown slightly. Sprinkle the plain flour over the mushrooms and stir continuously for 1 minute to lightly cook the flour (the roux base).
Chef's tip
For an even more authentic French flavor, you can add a drizzle of truffle oil before serving or a pinch of freshly grated nutmeg.
If you prefer an ultra-smooth restaurant-style texture, you can pass the soup through a fine mesh sieve after blending.
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25 min
Under an hour
