Forestière Velouté
This Forestière Velouté is a creamy mushroom soup that comes together surprisingly quickly. It's rich, earthy, and perfect for a cozy night in.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion
- 2 cloves garlic
- 500 grams mixed mushrooms (cremini, shiitake, oyster)
- 0.75 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon black pepper
- 0.75 teaspoon salt
- 0.75 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- 3 cups vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley leaves
Instructions
- Clean 500 grams mixed mushrooms with a damp cloth and slice them. Finely chop 1 medium onion. Finely chop 2 cloves garlic.
- Melt 2 tablespoons unsalted butter in a large pot or Dutch oven over medium heat.
- Add the finely chopped 1 medium onion to the pot and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
- Stir in the finely chopped 2 cloves garlic, sliced 500 grams mixed mushrooms, 0.75 teaspoon dried thyme, 0.5 teaspoon dried rosemary, 0.25 teaspoon black pepper, and 0.75 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Pour in 0.75 cup dry white wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating any browned bits. Let the wine simmer for 3-5 minutes until it has mostly evaporated.
- Add 3 cups vegetable broth to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
- Carefully transfer the hot soup to a blender and blend until completely smooth. You may need to do this in batches. Alternatively, use an immersion blender directly in the pot until smooth. Be cautious when blending hot liquids.
- Return the blended soup to the pot over low heat. Stir in 0.5 cup heavy cream and warm through for 2-3 minutes, without letting it boil. Taste and adjust seasoning if necessary.
- Ladle the Forestière Velouté into individual bowls. Garnish each serving with a sprinkle of freshly chopped 2 tablespoons fresh parsley leaves. Serve hot.