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Porcini Mushroom Velouté
4
Servings
10
Preparation (min.)
25
Cooking (min.)
Ingredients
- 50 g of dried porcini mushrooms
- 1 shallot
- 1 clove of garlic
- 1 potato
- 1 liter of chicken broth (or vegetable broth for a vegetarian version)
- 200 ml of liquid cream
- 30 g of butter
- 1 drizzle of olive oil
- Salt
- Pepper
- A few sprigs of parsley for garnish
Porcini Mushroom Velouté
Simple, comforting, and full of character, this dried porcini mushroom velouté reveals the rich aromatic qualities of forest mushrooms. Its creamy texture and delicate flavor make it an ideal starter for autumn and winter, or a light dish to enjoy with toasted bread.
Cook this recipe with Plantin products
Preparation
Rehydrate the Porcini Mushrooms
Place the dried porcini mushrooms in a bowl and cover them with warm water. Let them soak for 30 to 45 minutes until they regain a nice texture. Then drain them carefully and rinse if necessary to remove any impurities. Keep some of the soaking water by straining it finely if you want to enhance the flavor of the soup.
Prepare the Vegetables
While the porcini mushrooms are rehydrating, peel and finely chop the shallot and garlic clove. Peel the potato and cut it into small cubes. This will add creaminess and a smoother texture to the preparation.
Sauté the Garnish
In a large saucepan, heat the butter with a drizzle of olive oil over medium heat. Add the shallot and sauté until it becomes translucent. Then incorporate the garlic and the rehydrated porcini mushrooms. Sauté everything for about 5 minutes to develop the flavors.
Cook the Soup
Add the potato cubes to the saucepan. Pour in the chicken broth, and if desired, a bit of the strained soaking water. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, until the potato is very tender.
Blend and Finalize
Remove the saucepan from the heat and blend the mixture using an immersion blender until you achieve a smooth and velvety texture. Then add the liquid cream. Mix, and season with salt and pepper to taste. If the soup seems too thick, add a bit of broth to adjust the consistency.
Plate and Serve
Serve the soup hot in bowls or deep plates. Sprinkle with finely chopped fresh parsley for a touch of freshness. You can also add some sautéed porcini mushrooms or croutons for extra indulgence.
Plantin Chef’s tip(s)
For an even more flavorful velouté, use a small amount of well-filtered porcini soaking water to enhance the woodland notes without overpowering the dish. If you desire a richer and more indulgent texture, add a few drops of truffle oil or serve this velouté with a slice of toasted bread rubbed with garlic.
