French 35 min

Velouté de Champignons

Name: Velouté de Champignons
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 1½ lbs cremini or mixed mushrooms, roughly chopped; 1 oz dried porcini mushrooms; 1 large white onion, diced; 3 cloves garlic, minced; 3 tablespoons unsalted butter; 4 cups chicken or vegetable broth; ½ cup heavy cream; ½ cup dry white wine; 1 teaspoon fresh thyme; Salt and black pepper to taste; Truffle oil and chives for finishing

vegetariancomfort-foodgluten-free

Ingredientsfor 2

260

Cal

Protein

18g

Carbs

18g

Fat

11½ lbs cremini or mixed mushrooms, roughly chopped
21 oz dried porcini mushrooms
31 large white onion, diced
43 cloves garlic, minced
53 tablespoons unsalted butter
64 cups chicken or vegetable broth
7½ cup heavy cream
8½ cup dry white wine
91 teaspoon fresh thyme
10Salt and black pepper to taste
11Truffle oil and chives for finishing

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Instructions

1
Soak dried porcini in 1 cup hot water for 20 minutes. Lift out the mushrooms, chop finely, and strain the soaking liquid through a coffee filter. Reserve.
2
Melt butter in a large pot over medium heat. Cook onion for 8 minutes until golden. Add garlic and thyme, cook 2 minutes.
3
Increase heat to high and add all the fresh mushrooms and the rehydrated porcini. Cook, stirring, for 8–10 minutes until all moisture evaporates and the mushrooms are deeply golden and fragrant. Add wine and reduce by half.
4
Add broth and reserved porcini liquid. Simmer 15 minutes. Blend until completely smooth. Return to pot, stir in heavy cream, and season with salt and pepper. Serve in warmed bowls with a few drops of truffle oil and snipped chives.