Always good


Cream of Mushroom Veloute

servings: 8
Cream of Mushroom Veloute

prep time


total time





Cream of Mushroom Veloute

servings: 8
  • 1 pound button mushrooms, sliced
  • 2 1/2 cloves of fresh garlic, sliced
  • 1 medium Spanish onion, diced
  • 1/8 oz. fresh thyme leaves
  • 1 1/2 oz. canola oil
  • 2 1/2 oz. butter
  • 1/4 tsp. white pepper
  • 1 Tbsp. salt
  • 2 oz. all-purpose flour
  • 2 oz. Madiera wine
  • 1 oz. sherry vinegar
  • 1.2 quart no sodium chicken stock (or mushroom stock if available) (Cold)
  • 1 quart Hood® Heavy Cream
  • 1 Tbsp. fresh parsley leaves
In a large rondeau (or heavy bottomed pot) heat canola oil until lightly smoking, add in sliced mushrooms and allow to cook stirring often for 5-6 minutes until a light brown color develops on high heat.

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

Turn the heat down low and add in the flour to the pot to make a roux, stir constantly with a wooden spoon for 5 minutes until the flour smells nutty and cooked. Constantly scrape the bottom of the pan to prevent it from burning.

Next add in Madiera, sherry, and then cold chicken stock, turn pan to medium heat, mix constantly with a wire whisk to incorporate. Cook for four minutes.

As mixture becomes thick, add Hood® Heavy Cream and parsley, stir, allow soup to simmer and develop flavor for 30 minutes.

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

By: Chef Chris Coombs

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