MUSHROOM VELOUTE (MUSHROOM SOUP)
Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!
Provided by windy_moon
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
- When the onion turns translucent (after about 10 minutes), add the flour.
- Stir over medium heat for 5 minutes more to cook out the starchy taste.
- Add the Madiera (or sherry) and broth.
- Whisk the soup to get rid of any lumps, and bring it to a simmer.
- Simmer for 5 minutes.
- Put the mushrooms in a blender and add 1 cup of the hot soup base.
- Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
- Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
- Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
- Bring the soup back to a simmer and season it with salt and pepper.
- Ladle it into hot bowls and put a dollop of whipped cream on each serving.
Nutrition Facts : Calories 263.4, Fat 23.2, SaturatedFat 14.2, Cholesterol 76.4, Sodium 443.1, Carbohydrate 7.3, Fiber 0.8, Sugar 1.9, Protein 5.4
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
FRENCH CREAM OF MUSHROOM SOUP (POTAGE VELOUTé AUX CHAMPIGNONS) RECIPE - (5/5)
Provided by á-708
Number Of Ingredients 12
Steps:
- Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken stock, parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine strainer, pressing the mushroom stems to extract as much moisture as possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being careful not to let the soup come to a boil. Serves 6 to 8.
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