How To Make Mushroom Veloute | Grande Cuisine Academy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt equal quantities of butter in a pot.

Add equal quantities of flour to the melted butter to make a roux.

Cook the roux until it reaches a light color, being careful not to burn it.

Gradually add vegetable stock to the roux, stirring constantly to avoid lumps.

Switch from a spatula to a whisk as more liquid is added to ensure a smooth mixture.

Bring the mixture to a boil and then add the pre-sliced mushrooms.

Cover the pot with a lid and let it cook for 15-20 minutes until the mushrooms are soft.

Puree the soup using a blender, starting at a low speed to avoid splattering.

Pass the pureed soup through a fine sieve to remove any bits.

Return the soup to the heat and prepare to finish with a liaison of cream and egg yolks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary