🍄 Mushroom Velouté (Velouté de Champignons)
Velouté de champignons is a smooth French mushroom soup made by sweating shallots and mushrooms in butter with thyme, simmering them, then blending until silky and finishing with cream. The result is earthy, savoury and velvety rather than thick. It is served hot as a starter, often with a few sautéed mushroom slices or a thyme sprig on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g mushrooms, sliced
- 2 shallots (60 g), chopped
- 25 g butter
- 4 sprigs fresh thyme
- 800 ml water or vegetable stock
- 100 ml cream
- Salt and pepper
Method
- Melt the butter in a pot and soften the shallots for 4–5 minutes.
- Add the mushrooms and thyme leaves and cook until the mushrooms release their liquid and brown lightly, about 10 minutes.
- Pour in the water or stock, season and simmer for 15 minutes.
- Blend until completely smooth, stir in the cream and reheat without boiling. Adjust salt and pepper.
How to make it lighter
- Halve the cream and blend in a little extra cooked mushroom for body instead.
- Cook the shallots in half the butter: 1 tbsp butter ≈ 100 kcal.
- Serve a cup-sized portion as a starter alongside a large green salad.
History
The word velouté, meaning 'velvety', names one of the classic sauces of French cuisine, and by extension smooth, cream-finished soups; mushroom velouté is a standard of French home and bistro cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →