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Le Chaudron recipe
Velouté de cèpes
Porcini soup
⏱ 35 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)fresh porcini mushrooms
1onion, sliced
2 clovesgarlic, chopped
700 ml (3 cups)chicken stock
150 ml (⅔ cup)heavy cream
2 tbsphazelnut oil
- 400 g (14 oz) fresh porcini mushrooms
- 1 onion, sliced
- 2 cloves garlic, chopped
- 700 ml (3 cups) chicken stock
- 150 ml (⅔ cup) heavy cream
- 2 tbsp hazelnut oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brush the porcini clean and slice, keeping a few nice slices for garnish.
- Cook the onion and garlic for 5 minutes, then add the porcini.
- Add the stock and simmer for 15 minutes.
- Blend until smooth and stir in the cream.
- Sauté the reserved slices for 3 minutes until golden.
- Serve hot topped with the porcini and a drizzle of hazelnut oil.
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