Creamy Mushroom Velouté using a Cecotec
(5)
Preparation time
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Difficulty
Dive into the rich and velvety world of Cream of Mushroom soup, where humble mushrooms transform into a luxurious indulgence! This recipe whispers tales of rustic French kitchens, where the love of simple ingredients intertwines with gourmet flair. Did you know that mushrooms have been used in culinary traditions for thousands of years? Ancient Greeks and Romans believed they were food for the gods! With a blend of sautéed onions, earthy button mushrooms, and a splash of clotted cream, each spoonful promises to warm your soul and tickle your taste buds. Serve it with a sprinkle of fresh parsley, and you've got a dish that's not just a soup, but a celebration of flavor! Perfect for cozy evenings or impressing guests, this Cream of Mushroom will have everyone asking for seconds—or perhaps even thirds!
Ingredients
- 500 g Button mushroom
- 15 g Olive oil
- 30 g Shallot
- 2 g Salt
- 1 g Pepper
- 700 g Vegetable broth
- 150 g Whipping cream
Steps
Mushroom Preparation
- Clean the Button Mushrooms.
- Setaside the preparation content on a plate.
- Set aside a few whole Button Mushrooms for garnish.
- Roughly chop the remaining Button Mushrooms.
Sauté
- Add 500 g of button mushroom, 15 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 30 g of shallot, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
Velouté Cooking
- Add 700 g of vegetable broth in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1.
Cream and Blend
- Add 150 g of whipping cream in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 10.
Final Touches
- Check the seasoning and adjust Salt and Pepper if needed.
Serving
- Transfer the content of the food processor bowl in a bowl.
- Garnish with the reserved whole Button Mushrooms and Fresh Parsley.
- Serve Hot.
