Mushroom Veloute Soup

Posted by ila nguyen on

Mushroom Veloute is a classic French soup, often taught in cooking schools to demonstrate the effect of roux. If you’re gluten intolerant, the flour can be substituted with arrowroot powder or other gluten-free alternative flours that can withstand heat.

1 container white button mushrooms, sliced
1 small onion, sliced
1 small leek, white portion only, sliced
2 tbsp unsalted butter
2 tbsp all purpose flour
1 ½~2 cups chicken stock
1 cups whole milk
1 cups heavy cream
  1. First, sweat onion and leeks in butter until soft and translucent. Add the sliced mushrooms, and keep cooking and stirring until mushrooms become soft. Add flour and stir until everything becomes a pasty roux
  2. Add chicken stock and bring to a boil, stirring regularly so that all of the roux dissolves evenly. Add the milk and cream, and return to a boil, while continuously stirring. Season with salt and pepper.
  3. Remove soup from heat and puree with an immersion blender. Pass through a sieve and return to pot. Bring to a steam.
  4. To serve, divide into bowls and sprinkle chervil on top. Serves 4.

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