Three Mushroom Velouté

Rich, indulgent, full of earthy flavour


  • 1 lb white mushrooms finely chopped
  • 1 lb shiitake mushrooms, stems removed, finely chopped
  • ½ lb porcini mushrooms sliced, use wild mushrooms if you prefer
  • 1 tablespoon fresh lemon juice
  • 4 ½ cup chick broth
  • 2 large garlic cloves minced
  • 2 teaspoons extra virgin olive oil or butter
  • ¼ cup crème fraiche
  • ½ cup heavy cream
  • 1 teaspoon ground coriander
  • chopped parsley, fresh thyme, salt and pepper for taste

This is the mushroom soup recipe that will wow your family and friends. Nothing can go wrong with creamy mushroom soup for a cozy night. You can use variety of mushrooms as your liking, substitute with chestnut mushrooms cremini mushrooms or wild mushrooms for whatever you are craving for.


  1. Add butter/olive oil to sauce pan, add the diced fresh mushrooms, garlic, thyme, small amount of seasoning
  2. Add chicken stock and lemon juice, bring to boil, lower the heat, add in heavy cream, simmer over medium-low heat until mushrooms tender
  3. Work in batches, puree the soup in Ventray blender using soup setting, blend until they are very smooth
  4. Return to sauce pan, simmer in medium heat, add in crème fraiche.
  5. In a nonstick skillet, add butter, coriander, and sliced porcini mushrooms, saute and season to taste
  6. To serve, pour soup in a large bowl, garnish with chopped parsley, fresh grounded pepper, and sautéed porcini mushrooms

Make This Recipe With

  1. Blender
  2. Sauce pan
  3. Nonstick Skillet

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