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Cream of mushroom soup

Mushroom velouté is a warm, creamy soup, ideal for cooler days. This great classic of French cuisine brings out the rich, earthy flavour of the mushrooms, enhanced by a silky texture thanks to the use of cream or milk.
Print Recipe
Racing: Soup
The kitchen: French
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams button mushrooms
  • 50 grams of flour
  • 70 grams of butter
  • ½ litre of milk
  • ¾ lt fresh chicken stock or chicken knorr dice
  • salt and pepper

Equipment

  • 1 saucepan

Method
 

  1. Wash and slice the mushrooms
  2. Brown them in a frying pan with a little butter
  3. Separately, make a bechamel: melt the butter, add the flour all at once and gradually add the milk. Leave to cook while stirring until thickened.
  4. Add the cooked mushrooms and stock
  5. Blend, season with salt and pepper
  6. Sprinkle the soup with chopped parsley (optional)

Notes