Velouté de Champignons Sauvages

15 Oct

If I were to go into a restaurant and see Velouté de Champignons Sauvages on the menu, I think I would be more tempted to order it than if it were called Mushroom Soup. For non-Francophiles, velouté means velvety in French and champignons sauvages means wild mushrooms, although when you look at the proportion of wild mushrooms to champignons, there isn’t a whole lot in it! Nevertheless, this combination of french words makes the soup sound delicious just by looking at the title! Well, it’s also delicious when you eat it.

I didn’t create this recipe. It’s from my french cookbook, La Cuisine Française, which has a number of great recipes. This mushroom soup is one of my favourites and I’d like to share it here. The two ingredients which make the soup are the wild mushrooms and the port wine which go into it. In the photo above, I overdid the cream but had no more soup for another photo! Actually, the soup is just as delicious without the cream but presentation-wise, the white contrasts nicely with the brown and green (chives). The only thing I’ve done differently is to omit the flour used to thicken the soup since this is a low carb recipe and honestly, you don’t need that little bit of flour!

Now that the temperatures are slowing dropping and the days are getting shorter, it’s time to savour some good, warm soup! Mmmm …

Velouté de Champignons Sauvages (Cream of Wild Mushroom Soup)

(serves 6-8 persons)

Adapted from a recipe from La Cuisine Française 

15 gr dehydrated wild mushrooms eg. boletes (porcini) or morels

1.5 litres chicken broth, freshly made if possible

30 gr butter

2 onions, coarsely chopped

2 garlic cloves, finely chopped

900 gr fresh champignons (brown or white), cleaned and sliced

1/2 tsp dried thyme

pinch of nutmeg

125 ml port wine or madeira

salt, pepper

crème fraîche or heavy cream to garnish

chives to garnish

Put the dehydrated wild mushrooms in a bowl and pour in enough hot chicken broth to cover the mushrooms. Leave the mushrooms to rehydrate for about 20 minutes.

Melt the butter in a large saucepan on medium heat and sauté the onions till tender and lightly browned. Add the garlic and sliced mushrooms. Cook for about 4-5 minutes till the mushrooms render their juice. Season with salt, pepper, thyme and nutmeg.

Next, add the port wine or madeira and the balance of the chicken broth. Take the rehydrated wild mushrooms out of the bowl of broth, chop them if necessary and add them to the soup. Strain the remaining broth into the saucepan too (to remove any grit that may have come from the mushrooms). Cook the soup covered, on medium-low heat for about 30 minutes.

Purée the soup, adjust the seasoning, ladle out into bowls, top with cream and chives and enjoy!

Nutritional Information per serve if 8 servings, without crème fraîche

Total calories – 78.2 kcal; Fat – 3.9 gr; Carbohydrates – 8 gr (Net carbs – 5.7 gr) ; Protein – 5.2 gr

Print this recipe – Velouté de Champignons Sauvages

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