Recent Posts

Cream of Mushroom Soup (Potage Velouté Aux Champignons)

Preparing: 1 hour
Cooking: 30 min
500 g ( 1.1 lb) chestnut mushrooms (Portobello or closed up mushrooms can be as well)
Cut the stems offChop the stems and chosen caps
Cut the stems off the mushrooms. Choose 3-5 biggest caps of the mushrooms. Chop both – stems and caps. They should weigh together 200 g (0.44 lb). Slice the rest of mushroom’s cup, you should have 300 g.
1 small onion
Chop the onion
Chop the onion and set aside.
4 pt or 2.2 l pot
42 g (1.5 oz) unsalted butter
42 g (1.5 oz) all-purpose flour
Melt the butter in a large potAdd the onion and cook for 10 min
Add the flourCook about 3 min
In a large pon melt the butter. Add the chopped onion and cook 8-10 min until tender. Try not to brown the onion. Add the flour and stir about 3 min.
1.5 l (2.5 pt) of stock (chicken, vegetable or pork)
2 bay leaves
salt and pepper to taste
Pour the boiling stock to the pot with cooked flour and onionAdd the bay leavesAdd the chopped mushrooms


Boil the stock and add to the pot with flour. Stir to blend it. Add the bay leaves and season to taste. Add the chopped stems and caps. Cover partially with a lid and cook over the moderate heat for 20 min.
1 tbsp vegetable oil
29 g (1 oz) unsalted butter
1 tbsp lemon juice
¼ tsp salt
Add the oil and butter to the frying panAdd the sliced mushroomsStir the mushrooms
Add the oil on a frying pan, add the butter and melt. Add the sliced mushrooms and stir. Add the lemon juice, salt and stir to combine all the ingredients. 
The mushrooms will release the juices.Cover with a lid and cook for 5 minutes
Cover with the lid and cook over the moderate heat for 5 minutes. I fried my mushrooms well; no juices left, but they will add the flavour to the soup if you have juices.
Blend the soup with the hand blenderStrain the soup baseStrain the soup baseDiscard the rest of mushrooms and onion
Blend roughly the cooked mushrooms and onion then strain the soup base to a clean pot, discard the rest of mushrooms.
Transfer the fried mushrooms to the soup base
Add fried mushrooms with juices, if left to the strained soup base. Place over low heat and simmer for 10 minutes. Serve with croutons scattered with fresh parsley, if you like.

The recipe inspired by Potage Velouté aux Champignons by Julia Child

Potage Velouté aux Champignons Polly Eats LondonCream of Mushroom Soup Polly Eats LondonCream of Mushroom Soup Polly Eats London

Leave a Reply