Creamy Mushroom Veloute Soup
Soups are ideal for cold winter days but also the best warm-up for a festive table.
Ingredients
- 1500 grams mushrooms various mixed
- 100 grams dried onion finely chopped
- 2 piece potatoes small chopped
- 100 ml dry white wine
- 1 tablespoon olive oil
- 2 tablespoon cow butter
- 2 piece garlic teeth finely chopped
- 1 lt vegetable broth
- 1 κλωνάρι fresh thyme
- 1 piece bay leaf
- 100 ml 35% fat cream at room temperature
- 1/2 teaspoon grated nutmeg
- 1 tablespoon cow butter
- salt
- freshly ground pepper
For the garnish:
- 2 piece large slices of bacon
- 2 tablespoon chives finely chopped
- 2 - 3 drops truffle oil
Instructions
- Place a saucepan on the heat until it is hot enough and add the olive oil with two tablespoons of butter, the mushrooms and stir and cook until they shrink and completely release their juice.
- Then add a little more olive oil, the dried onion, garlic, potatoes and a little nutmeg and sauté the vegetables until they turn golden brown.
- When the garlic smells we add the wine and when the alcohol has completely evaporated we add the vegetable stock, thyme and bay leaf, salt and pepper.
- Lower the heat and boil until the vegetables are soft and the volume of the broth is reduced.
- When the liquidS have reached about two fingers from the bottom of the pot, remove the bay leaf and thyme and transfer the vegetables and broth to a blender with care and blend very well to obtain a velvety texture.
- Add the cream and blend again and finally add the butter and blend until melted.
- Taste to check if the soup needs salt and pepper and pass it through a fine sieve to obtain the characteristic velvety texture that veloute soups have.
- Serve with bacon that has been passed through the pan a little to make it crispy, then cut it into large pieces and garnish with chopped chives and a little truffle oil to finish.
Notes
Tip: If the veloute soup is too thick, thin it out with a little lukewarm water.