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Two-Mushroom Velouté

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Two-Mushroom Velouté

Two-Mushroom Velouté
Tina Rupp
Provided by:
total prep
The secret to this mushroom soup: a little crème fraîche.


  • 1 1/4 pounds white mushrooms, —1 pound finely chopped, 1/4 pound thinly sliced
  • 1 tablespoon fresh lemon juice
  • 4 1/2 cups chicken stock or low-sodium broth
  • 1 pound shiitake mushrooms, stems discarded and caps finely chopped
  • 2 large garlic cloves, minced
  • 2 teaspoons vegetable oil
  • Salt and freshly ground pepper
  • 1/4 cup crème fraîche
  • 1 1/2 teaspoons ground coriander
  • Chopped chervil or parsley, for garnish


  • In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.
  • Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.
  • Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.