A silky and comforting mushroom soup that captures the earthy essence of Paris mushrooms and cultivated varieties. This elegant soup, enriched with crème fraîche and nutmeg, is perfect for family meals or dinner gatherings, served piping hot with golden croutons.
⏱️60 min
📊Easy
👥4 servings
🍽️Soup
vegetarianbudget-friendlyfamily
Ingredients
600 gParis mushrooms
2 piècesonions
1 litrevegetable stock
200 mlthick crème fraîche
40 gbutter
0.25 cuillère à cafénutmeg
1 pincéesalt and pepper
1 bottefresh parsley
Instructions
1CLEAN AND PREPARE THE MUSHROOMS: Using a damp cloth, gently wipe 600 g of Paris mushrooms to remove soil without washing them. Slice them into regular slices approximately 5 mm thick, then cut into medium-sized dice. Reserve a few thin slices for final garnish. Peel the onions and mince them finely to obtain approximately 150 g of regular pieces that will cook uniformly.
2SAUTÉ THE AROMATICS: In a large pot or Dutch oven, melt 40 g of butter over medium heat until it foams slightly. Add the minced onions and cook for approximately 5 minutes, stirring regularly, until they become translucent and lightly golden. This step develops the fundamental flavors of the velouté by gently caramelizing the natural sugars in the onion.
3COOK THE MUSHROOMS: Add the mushroom dice to the softened onions and increase the heat to medium-high. Cook for approximately 10 minutes, stirring occasionally, until the mushrooms release their liquid and the mixture reduces. You will see the mushrooms change color and become translucent. This step concentrates the characteristic mushroom aroma.
4POUR IN THE STOCK: Slowly pour 1 liter of hot vegetable stock into the mixture and stir well. Increase the heat to bring to a boil, then reduce the heat and simmer gently for 15 minutes. This cooking allows all the aromas to blend together and the mushrooms to become very tender. The stock should simmer gently, occasionally forming small bubbles at the surface.
5BLEND TO A SILKY VELOUTÉ: Remove the pot from heat and gradually pour the contents into an immersion blender. Blend in pulses at first, then continue until you obtain a perfectly smooth and homogeneous texture without lumps. If you prefer a slightly less thick texture, you can strain the velouté through a fine-mesh sieve. Pour the velouté into a clean pot and reheat gently.
6FINISH THE VELOUTÉ: Off the heat, gently pour 200 ml of thick crème fraîche while stirring constantly to incorporate it well. Season with a generous pinch of freshly grated nutmeg which adds a touch of warmth and elegance. Taste and adjust the seasoning with salt and pepper to your preference. Reheat very gently without boiling to preserve the silky texture.
7PLATE AND SERVE: Pour the hot velouté into preheated bowls to maintain temperature. Garnish each portion with a few sautéed mushroom slices, a drizzle of crème fraîche in a delicate pattern, and a sprinkle of finely chopped fresh parsley. Serve immediately with buttered and crispy croutons to add a pleasant texture that contrasts with the smoothness of the velouté.