Savory Portabella Mushroom Velouté
Indulge in the rich, earthy flavors of this Savory Portabella Mushroom Velouté, a comforting soup that highlights the organic essence of fresh mushrooms. Unlike canned varieties, this homemade version captivates the senses with its creamy texture and aromatic profile. Best made with a homemade vegetable stock that infuses the mushrooms with added depth, this recipe is perfect for a cozy night in or an elegant dinner party. Enhanced with garlic and thyme, every spoonful brings warmth and satisfaction, making it an ideal choice for mushroom lovers and health-conscious eaters alike.
6
Servings
80
Calories
8
Ingredients
Ingredients
Light butter
4 (tablespoons)
Onion
1/2 (chopped)
Garlic cloves
4 (grated)
Portabella mushrooms
2 (lbs, chopped)
Thyme
1 (teaspoon)
Vegetable stock
4 (cups)
Salt
1 (teaspoon, adjusted to taste)
Black pepper
1/2 (teaspoon, freshly ground to taste)
Instructions
1
Begin by preparing the vegetables for the stock if you're making it from scratch. In a large pot, combine 5 cups of water with sliced carrots, chopped onions, thyme, and the scraped veins from the portabella mushrooms. Simmer the mixture on low heat for 4 hours, then strain out the vegetables to obtain about 4 cups of stock.
2
In a large saucepan, melt 4 tablespoons of light butter over medium heat. Add the chopped onion and sauté for approximately 8 minutes, or until the onions are soft and translucent, stirring occasionally.
3
Add the grated garlic and thyme to the onions, continuing to stir for an additional 2 minutes to release their flavors.
4
Introduce the chopped portabella mushrooms and any leftovers from slicing them into the pan. Mix well, ensuring that the mushrooms are coated with the aromatic buttery mixture. Cook for about 20 minutes, stirring occasionally, and allowing some moisture to evaporate from the mushrooms.
5
Pour in your prepared vegetable stock and reduce the heat to medium-low. Allow the soup to simmer uncovered for 30 minutes, letting the flavors meld together beautifully.
6
Once cooked, transfer the soup to a blender in batches, and purée until reaching your desired smoothness. Return the puréed soup to the pan and adjust seasoning with salt and freshly ground black pepper to taste.
7
Serve hot, enjoying the rich flavor and creamy consistency that pairs beautifully with a slice of crusty bread.
Nutrition Information
3.3
Fat
10
Carbs
1.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Portabella Mushroom Velouté?
It is a rich, earthy, and comforting soup that highlights the organic essence of fresh mushrooms through a creamy, aromatic profile.
How many calories are in one serving of this soup?
There are 80 calories per serving.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary flavor enhancers in this recipe?
The soup is enhanced with garlic, thyme, and a homemade vegetable stock.
How much fat is contained in a single serving?
Each serving contains 3.3 grams of fat.
What is the carbohydrate content per serving?
There are 10 grams of carbohydrates per serving.
How much protein does this soup provide?
Each serving provides 1.7 grams of protein.
What type of mushrooms are required?
The recipe requires 2 lbs of chopped Portabella mushrooms.
How much butter is used in the base?
The recipe calls for 4 tablespoons of light butter.
How do I prepare the garlic for this soup?
The garlic cloves should be grated before being added to the pan.
What is the recommendation for the vegetable stock?
While store-bought can be used, a homemade vegetable stock is recommended to infuse the mushrooms with added depth.
How do I make the homemade vegetable stock for this recipe?
Simmer 5 cups of water with sliced carrots, chopped onions, thyme, and scraped portabella mushroom veins for 4 hours, then strain.
How long should I sauté the onions?
The chopped onions should be sautéed for approximately 8 minutes until soft and translucent.
How long do the mushrooms need to cook before adding the stock?
The mushrooms should cook for about 20 minutes to allow moisture to evaporate.
How long should the soup simmer once the stock is added?
The soup should simmer uncovered for 30 minutes.
How is the creamy texture of the velouté achieved?
The texture is achieved by transferring the cooked soup to a blender and pureeing it in batches until smooth.
What seasoning is used at the end?
The soup is seasoned with salt and freshly ground black pepper to taste.
What is a suggested side dish for this soup?
It pairs beautifully with a slice of crusty bread.
Is this recipe suitable for mushroom lovers?
Yes, it is specifically described as an ideal choice for mushroom lovers and health-conscious eaters.
What herb is used in the recipe?
The recipe uses 1 teaspoon of thyme.
How many garlic cloves are needed?
The recipe requires 4 cloves of garlic.
What tags describe this recipe?
Tags include mushroom soup, vegetable soup, vegan soup, healthy soup, easy recipe, comfort food, and savory soup.
Does the recipe use the mushroom veins?
Yes, the scraped veins from the portabella mushrooms are used to flavor the homemade stock.
How much vegetable stock is required for the soup?
The recipe calls for 4 cups of vegetable stock.
Is the soup simmered covered or uncovered?
The soup should be simmered uncovered for 30 minutes.
How much salt is recommended?
The recipe suggests 1 teaspoon of salt, adjusted to taste.
Is this soup served hot or cold?
The soup should be served hot.
Can I control the smoothness of the soup?
Yes, you can puree the soup in a blender until you reach your desired smoothness.
What makes this soup different from canned varieties?
It captivates the senses with a superior creamy texture and aromatic profile that only fresh, homemade ingredients can provide.
Is this an easy recipe to follow?
Yes, it is tagged as an easy recipe and involves straightforward sautéing, simmering, and blending.