Creamy Mushroom Soup with Tarragon — Velouté de Champignons
A classic French cream of mushroom soup, deeply earthy with porcini, chestnut mushrooms and tarragon finished with crème fraîche.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16g dried porcini in 300ml hot water 15 minutes, then drain, reserving liquid. Finely chop porcini. Slice 500g chestnut and 200g shiitake mushrooms. Finely chop 2 shallots and 4 garlic cloves. Chop 2 tsp fresh tarragon and 2 tbsp parsley. Slice 4 sourdough slices and halve 1 garlic clove for toast.
Saute
Heat 40g butter and 2 tbsp olive oil over medium-high heat. Add chestnut and shiitake mushrooms with a pinch of salt, cook 9 minutes stirring occasionally until deep golden and liquid evaporates. Reduce to medium, add shallots, garlic, and chopped porcini, sauté 3 minutes until soft.
Build
Pour 120ml dry white wine and 4 thyme sprigs into the pan, reduce 2 minutes until almost dry. Add 800ml vegetable stock and strained porcini liquid, simmer 12 minutes until mushrooms are tender.
Finish
Discard thyme sprigs. Blend soup with 120ml heavy cream, remaining 40g butter, and tarragon until silky smooth. Return to pan over low heat, season with 1.5 tsp salt, 0.5 tsp pepper, and 1 tsp lemon juice. Warm through gently.
Toast
While soup simmers, butter 4 sourdough slices and rub with halved garlic. Toast in a dry pan over medium heat 2 minutes per side until deep golden.
Plate
Ladle velouté into warm bowls, swirl 2 tbsp crème fraîche across each surface, scatter parsley over top. Serve with garlic toasts alongside.
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