Creamy Mushroom Soup (Velouté de Champignons) ~ DF

This creamy mushroom soup recipe is very easy to make and you could find all the ingredients at the local co-op.

Serves 4.


1 oz. dried porcini mushrooms (found at sultan center)
3/4 cup hot water
12 oz. mushrooms (reserve 4 whole mushrooms for garnish)
1-2 Tablespoons butter
1 garlic clove, pressed
2 cups vegetable broth
3 Tablespoons chopped parsley + extra for garnish
1/2 cup cream
fresh lemon juice
salt, pepper and freshly ground nutmeg (you might not find it here in Kuwait.. sadly it's banned!)


1. Pour the 3/4 cups of hot water over the dried mushrooms and let them sit for 10 minutes to re-hydrate.
2. In the meantime, clean and chop the fresh mushrooms, reserving 4 whole ones for a garnish.
3. In a large pot, melt the butter and stir in the pressed garlic. Add the chopped mushrooms. Season with salt and pepper.
4. Remove the dried mushrooms with a slotted spoon and add the pot. Do not throw out the liquid.
5. Line a strainer with a coffee filter and strain the re-hydrating liquid. Add the strained liquid to the pot, along with the 2 cups of vegetable broth.
6. Bring the soup to a boil, reduce the heat and simmer, covered, for 10 minutes.
7. Stir in the 3 tablespoons chopped parsley.
8. Using a hand blender, blend the soup. Stir in the cream.

To serve:

Season the soup with salt, pepper and some nutmeg. Stir in some lemon juice. Slice the reserved mushrooms. Ladle the soup into 4 bowls, top each with sliced mushrooms and some parsley and serve.

items used for this recipe:

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