As a home cook who loves highlighting seasonal ingredients, mushrooms always inspire my velouté soups. This creamy mushroom version is a fall favorite—rich, comforting, and loved by all ages. Here's my tried-and-true recipe, perfected over many cozy dinners.
What You'll Need
Simple pantry staples make this dish accessible:
- 500 grams of button mushrooms (or your favorite variety)
- 1 lemon
- 1 chicken stock cube
- 50 cl of liquid cream
- 1 clove of garlic
- 1 onion
- 2 tablespoons of olive oil
- Salt and pepper
Step-by-Step Instructions
Ready in under 30 minutes with these 8 easy steps:
- Peel and slice the onion, then peel and chop the garlic.
- Clean and slice the mushrooms into strips.
- Squeeze the lemon juice over the mushrooms to prevent browning.
- In a large pot, sauté the onion, garlic, and mushrooms in olive oil for 5 minutes over low heat. Season with salt and pepper.
- Set aside a few mushroom slices for garnish.
- Add the chicken stock cube and liquid cream; simmer for 15 minutes until tender.
- Blend until smooth and creamy.
- Serve hot in bowls, topped with reserved mushroom slices.
Pro Tip from My Kitchen
Store in the fridge for up to 24 hours or freeze for later—it retains every bit of flavor!
Budget Breakdown for 4 Servings
- 500g button mushrooms: ~€2.50
- 1 lemon: €0.40
- Chicken stock cube (per box of 8): €1.25
- 50 cl liquid cream: €2.10
Total under €6.50—less than €1.60 per person!
Give it a try and share your thoughts in the comments—I'd love to hear how it turns out!
