Mushroom Velvet Soup

17/11/2023

Mushroom velvet soup is a creamy and comforting dish, perfect for cooler days or when you crave something warm and reassuring. Here is the recipe:

Ingredients

500 g of mixed mushrooms (such as champignons, porcini, pioppini, etc.)
1 medium-sized onion
1 clove of garlic
750 ml of vegetable broth
200 ml of fresh cream (or a plant-based version if a lighter dish is desired or specific diets are being followed)
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Chopped parsley for garnish

Preparation

Clean the mushrooms with a damp cloth or a brush to remove any soil residue. Avoid washing them under running water as they absorb moisture. Slice them into uniform slices or pieces.
Finely chop the onion and garlic. In a large saucepan, heat the oil and sauté the onion and garlic until they become translucent.
Add the mushrooms and let them cook over medium heat for 5-10 minutes, until they have released their water and it has partly evaporated.
Pour the vegetable broth into the saucepan and bring to a boil. Reduce the heat and simmer for about 20 minutes.
Once the mushrooms are soft and the liquid is flavored, use an immersion blender to blend everything into a cream. If you desire a finer texture, you can strain the velvet soup through a sieve.
Return the cream to the heat and, if necessary, adjust the seasoning with salt and pepper. Add the cream and mix well to combine everything. Leave it on the heat for a few more minutes until the velvet soup is thoroughly warm.
Serve the mushroom velvet soup garnished with chopped parsley and, if you like, a drizzle of extra virgin olive oil.

Curiosity

Mushrooms have an excellent capacity to absorb the flavors around them, so when cooked together with aromatic herbs or spices, they can enrich themselves with interesting nuances. Mushroom velvet soup can be easily adapted for vegetarians or vegans by omitting the cream or replacing it with plant-based alternatives, and swapping meat broth for vegetable broth.