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Le Chaudron recipe

Velouté de champignons

Creamy mushroom and porcini soup

⏱ 35 minServes 4Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)cremini mushrooms
  • 200 g (7 oz)dried porcinior fresh
  • 2yellow onions
  • 4 clovesgarlic
  • 2gray shallots
  • 60 g (2 oz)unsalted butter
  • 1 L (4¼ cups)chicken stock
  • 300 ml (1¼ cups)thick crème fraîche
  • 100 ml (½ cup)Madeira or cognac
  • 100 ml (½ cup)whole milk
  • 3 tbspolive oil
  • 1bunch of flat-leaf parsley
  • 1bunch of chives
  • 3 sprigsfresh thyme
  • 1 pinchnutmeg
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) cremini mushrooms
  • 200 g (7 oz) dried porcini or fresh
  • 2 yellow onions
  • 4 cloves garlic
  • 2 gray shallots
  • 60 g (2 oz) unsalted butter
  • 1 L (4¼ cups) chicken stock
  • 300 ml (1¼ cups) thick crème fraîche
  • 100 ml (½ cup) Madeira or cognac
  • 100 ml (½ cup) whole milk
  • 3 tbsp olive oil
  • 1 bunch of flat-leaf parsley
  • 1 bunch of chives
  • 3 sprigs fresh thyme
  • 1 pinch nutmeg
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 wooden spoonDamp paper towels for the mushroomsBlack peppercorns

03 — Method

  1. Soak the 200 g (7 oz) of dried porcini in 300 ml (1¼ cups) of boiling water for 20 minutes. Drain, KEEPING the strained soaking liquid — it gives the soup deep flavor.
  2. Wipe the 1 kg (2.2 lb) of mushrooms with a damp paper towel — not under the tap. Slice them 5 mm (¼ in) thick.
  3. Thinly slice the 2 yellow onions. Finely chop the 2 shallots. Remove the germ from the 4 garlic cloves and chop them.
  4. Heat 3 tbsp of olive oil and the butter in the large saucepan over medium heat and cook the onions and shallots for 8 minutes until soft and golden.
  5. Add the garlic and thyme leaves and cook 1 minute, stirring.
  6. Add the sliced mushrooms and roughly chopped porcini and cook over high heat for 10 minutes, stirring often, until they release their liquid and brown lightly. Deglaze with the Madeira and flambé for 30 seconds.
  7. Add the hot chicken stock and the porcini liquid. Season with fleur de sel, plenty of pepper and the nutmeg. Bring to a simmer and cook over low heat for 20 minutes.
  8. Blend right in the pan with an immersion blender until perfectly smooth. Stir in the crème fraîche and milk. Serve sprinkled with chopped parsley and chives.

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