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Velouté of Wild Mushrooms

Velouté of Wild Mushrooms
Recipe Date:
December 3, 2014
Serving Size:
Active Time:
Imperial (US)


1oz dried porcini mushrooms
¾ cup sherry
4 Tbl unsalted butter
4 Tbl flour
2 medium onions, finely chopped
1 lb. fresh mushrooms, brushed clean and sliced
6 cups chicken stock
2 tsp. fine sea salt
½ tsp freshly ground black pepper
½ cup crème fraîche


Rinse the dried mushrooms well under running water and soak in sherry for 1 hour.  Drain, reserving sherry. Rinse mushrooms to remove any remaining sand.  Pass the sherry through a fine strainer and reserve.  Leave mushrooms whole or coarsely chip as desired.

Melt butter in an 8-quart soup pot, add flour, and cook, stirring for 3 minutes.  Add onions, fresh mushrooms, and porcini.  Add stock and reserves sherry and bring to a biol, stirring occasionally. Lower heat, cover partially, and simmer 1 hour or until the wild mushrooms are tender.  Can be made ahead up to this point, then reheated on stove.

Add crème fraîche, and season to taste.  Sour cream can be substituted for crème fraîche, but only if the soup is never boiled afterwards.

Wine Pairing: Syrah and Syrafina.  The earthy notes in the mushrooms are echoed in any syrah-based wine.

Recipe adapted from HomeChef.