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This winter, we are not neglecting the good soup recipes. Comforting, easy to make and prepared in advance, they delight us with pleasure during the long winter evenings. We bring you the recipe for seasonal Paris mushroom velouté created by chef Damien. Loved by the 750g community, this dish full of flavors is timeless and what’s more, it’s really easy to make. Get to the stove!
To make this recipe for 4 people, you will need:
- ½ l of chicken stock
- 400 g button mushrooms
- 1 onion
- 10 cl of liquid crème fraîche
- 1 shallot
- 1 clove of garlic
- 1 olive oil
- Sel or fin
- Cut off the earthy end of the stem of the mushrooms then dry them with a paper towel or brush them to clean them. Avoid washing them with plenty of water, you risk making them completely spongy.
- Slice them in half and reserve them.
- Peel and slice the onion and shallot. Do the same with a clove of garlic.
- In a casserole dish, heat a little olive oil then add the chopped onion and shallot to brown them without coloring for 5 minutes over low heat.
- Add your cut mushrooms to the casserole dish. Salt and mix everything well.
- After a few minutes of cooking, add the peeled garlic clove, the liquid cream and cover with the broth.
- Bring everything to a boil and cook for 10 minutes.
- Check the mushrooms for cooking then mix to obtain the desired consistency.
- Taste and adjust the seasoning with salt and pepper if necessary then serve hot!
- For even more treats, you can add a ladle of cream to your bowl and a few croutons for crunch.
Once the base of your velouté has been created, you are free to personalize it. You can add different types of mushrooms to further flavor your preparation or even add other seasonal vegetables such as squash or chestnuts. Even chefs love this recipe: don’t miss Cyril Lignac’s mushroom velouté recipe. Revisited with coffee beans and delicious whipped cream, its version is just as delicious.