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Le Chaudron recipe
Velouté de champignons version diabète
Creamy mushroom soup, diabetes-friendly
⏱ 30 minServes 4Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)button mushrooms
1onion
1 clovegarlic
2 tbspolive oil
700 ml (3 cups)vegetable stock
50 g (2 oz)plain yogurt
a few sprigs of parsley
- 500 g (18 oz) button mushrooms
- 1 onion
- 1 clove garlic
- 2 tbsp olive oil
- 700 ml (3 cups) vegetable stock
- 50 g (2 oz) plain yogurt
- a few sprigs of parsley
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
- Clean the mushrooms carefully with a damp cloth, then slice them thinly and evenly on a board.
- Slice the onion and crush the garlic, then soften them in hot olive oil until translucent.
- Add the sliced mushrooms and cook over high heat for a few minutes until they release their liquid.
- Pour the hot vegetable stock over the mushrooms and simmer over medium heat for about 15 minutes.
- Blend thoroughly with an immersion blender until smooth, adjusting the texture with a little stock.
- Off the heat, stir in the plain yogurt, adjust the seasoning and sprinkle with chopped parsley before serving hot.
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