Cream of Mushroom Veloute

Cream of Mushroom Veloute image


  • 3 Tbsp. canola oil
  • 16 oz. button mushrooms, sliced
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper
  • 4 Tbsp. butter
  • 2 1/2 oz. cloves of fresh garlic, sliced
  • 1/2 tsp. fresh thyme leaves
  • 1 medium Spanish onion, diced
  • 6 Tbsp. + 1 tsp. all-purpose flour
  • 4 1/2 cups cold no-sodium chicken stock, divided
  • 1 Tbsp. sherry vinegar
  • 16 oz. Hood® Heavy Cream
  • 1 Tbsp. fresh parsley leaves


  • STEP 1

    In a large rondeau or heavy bottomed pot, heat canola oil until lightly smoking. Add sliced mushrooms and cook, stirring often, for 5-6 minutes or until a light brown color develops.

  • STEP 2

    Add salt, white pepper, butter, garlic, thyme, and onions and cook on medium heat for 5 minutes until the onions become translucent, stirring constantly. 

  • STEP 3

    Add 1/4 cup of the chicken stock or 1/4 cup Madeira wine and the sherry and stir. Add the remaining 4 1/4 cups of chicken stock. Increase the heat to medium, mixing constantly with a whisk. Cook for 4 minutes.

  • STEP 5

    As mixture becomes thick, add cream and parsley. Stir to combine. Allow soup to simmer for 30 minutes.

  • STEP 6

    For a hearty rustic soup, serve as is. For a more refined creamy soup, transfer hot soup to a blender and puree until smooth. After blending, strain soup through a fine mesh strainer and serve.


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