Mushroom Velouté (with croûtons)

Alright, listen up! Today we're making a classic Mushroom Velouté, a creamy, velvety soup that's both comforting and elegant. We're kicking it up a notch with some homemade herb croûtons for a satisfying crunch. This isn't just soup; it's an experience!

Recipe: Creamy Mushroom Velouté with Herb Croûtons

Yields: 4 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

For the Velouté:

• 1 pound mixed mushrooms (cremini, shiitake, oyster, chanterelles – use what you like!), cleaned and sliced
• 1 large shallot, finely minced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock (good quality, low sodium preferred)
• 1/2 cup heavy cream
• 2 tablespoons dry sherry (optional, but highly recommended)
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley or chives, for garnish

For the Herb Croûtons:

• 4 slices day-old crusty bread (like sourdough or baguette), cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon dried herbs (Italian blend or herbes de Provence)
• Pinch of salt

Equipment:

• Large pot or Dutch oven
• Large skillet
• Baking sheet
• Whisk
• Immersion blender (optional, but recommended for a smoother texture)
• Knife
• Cutting board

Instructions:

1. Make the Herb Croûtons:

• Preheat oven to 375°F (190°C).
• In a bowl, toss the bread cubes with olive oil, minced garlic, dried herbs, and a pinch of salt.
• Spread the bread cubes in a single layer on a baking sheet.
• Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through. Watch them carefully to prevent burning. Set aside.

2. Sauté the Aromatics and Mushrooms:

• In the large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
• Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
• Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned, about 8-10 minutes. Don't overcrowd the pan; if necessary, sauté the mushrooms in batches. Season with salt and pepper.

3. Create the Roux and Velouté:

• Remove the mushrooms from the pot and set aside.
• In the same pot, melt the remaining 2 tablespoons of butter over medium heat.
• Whisk in the flour and cook, stirring constantly, for 1-2 minutes, creating a roux. It should be smooth and pale golden.
• Gradually whisk in the chicken or vegetable stock, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps from forming.
• Bring the mixture to a simmer, stirring occasionally, until it has thickened slightly, about 5-7 minutes.

4. Simmer and Blend (if desired):

• Return the sautéed mushrooms to the pot.
• Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
• At this point, you can choose to blend the soup for a smoother texture. If using an immersion blender, carefully blend the soup directly in the pot. If using a regular blender, let the soup cool slightly before blending in batches. Be very careful when blending hot liquids!
• Return the soup to the pot if using a regular blender.

5. Finish and Season:

• Stir in the heavy cream, dry sherry (if using), and freshly grated nutmeg.
• Season with salt and pepper to taste. Remember that the seasoning should be bolder than you think, especially if you've blended the soup. Taste often and adjust as needed.
• Heat gently until warmed through, but do not boil.

6. Serve and Garnish:

• Ladle the Mushroom Velouté into bowls.
• Garnish with chopped fresh parsley or chives and a generous handful of herb croûtons. A swirl of cream is always welcome!

Chef's Tips:

• Mushroom Variety: Don't be afraid to experiment with different types of mushrooms! A mix of wild mushrooms will add depth and complexity to the flavor.
• Stock Quality: A good quality stock is crucial for a flavorful velouté. Homemade is best, but a low-sodium store-bought option will work too.
• Blending: If you prefer a chunkier soup, skip the blending step.
• Sherry: The dry sherry adds a subtle nutty and aromatic flavor. If you don't have any, you can omit it or substitute with a splash of dry white wine.
• Make Ahead: The velouté can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. Add the cream and sherry just before serving to prevent curdling.
• Freezing: Velouté does not freeze very well with cream in it. It may be better to freeze before the cream is added, then thaw and add the cream upon reheating.

Enjoy this luxurious and comforting Mushroom Velouté! It's the perfect dish for a chilly evening or a special occasion. Bon appétit!