Mushroom Veloute (Mushroom Soup)
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 onion, medium size, finely chopped
- 4 tablespoons butter, unsalted
- 3 tablespoons all-purpose flour
- 1⁄2 cup madeira wine or 1/2 cup dry sherry
- 1 1 quart vegetable broth or 1 quart dried porcini mushroom broth
- 14 ounces white mushrooms or 14 ounces cremini mushrooms, rinsed and dried
- 1 cup heavy cream
- salt
- pepper
- 1⁄2 cup heavy cream, lightly whipped
directions
- 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.
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RECIPE SUBMITTED BY
Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle. Day job in marketing, I like to cook whenever I can grab time. (Working on making that more rather than less as it has been for quite awhile.)
Husband is a trained restaurateur and usually my toughest critic (grumble).
We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever <I>new</i> stovetop/oven. (GE Profile Dual Fuel convection bay-beee!)
<b>I enjoy both baking and cooking</b>, and am constrained only by time, not patience. Er, patience that is except when it comes to pie crusts or anything that must be <i>rolled</i>. I simply despise rolling dough, won't do it, won't won't won't, so there!
Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). Raised by a Southern mother, recipes from my youth appeal to me..but then so does Thai and Greek and (fill in cuisine here) as well. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham.
<i>Enjoying</i> this site and the energy of the community here immensely!
<b>I like reviewing and photographing your recipes</b>, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning.
Special thanks to my new friends in the food photography forum on the Zaar message board.
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<b>Rating recipes</b>, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know.
Basically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Four stars is my "this was really good and pretty darn easy, too". Three stars, "we didn't care for this but I can see how someone else might".
Anything lower than three stars, I haven't run into that yet. This is due in part, of course, to how wonderful Zaarites are...and due a bit to how I pick recipes to make. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions.
Oh, and I <i>follow instructions</i>, that helps. Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final outcome...tres silly, don't you think?
<b>Zmail me</b> for any reason, really. I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too.