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Le Chaudron recipe
Velouté de champignons (Cookéo)
Creamy mushroom soup (Cookeo)
⏱ 20 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)button mushrooms
1onion
1potato
800 ml (3⅓ cups)chicken stock
150 ml (⅔ cup)heavy cream
1 pinchsalt
1grind of pepper
- 800 g (28 oz) button mushrooms
- 1 onion
- 1 potato
- 800 ml (3⅓ cups) chicken stock
- 150 ml (⅔ cup) heavy cream
- 1 pinch salt
- 1 grind of pepper
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
- Run the BROWN mode for 5 minutes and sweat the sliced onion, then the sliced mushrooms until their liquid evaporates.
- Add the diced potato, stir briefly, then add chicken stock to cover.
- Close the lid and run PRESSURE COOK mode for 12 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Blend with an immersion blender until smooth and creamy.
- Stir in the cream, adjust the salt and pepper and serve hot.
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